Spanish Omelette

  • Servings: 4-5
  • Preparation Time: 10 min
  • Cooking Time: 15 min

Ingredients

  • Del Monte Extra Virgin
  • Olive Oil – 4-5 tbsp
  • Del Monte Sliced Black Olives – 1 tbsp
  • Del Monte Sliced Green Olives – 1 tbsp
  • Red Bell Pepper, diced – 1
    Mushrooms, sliced – ½ cup
  • Onions, diced – 1
  • Salt & Crushed Pepper – to taste
  • Fresh Eggs – 8 nos.
  • Fresh Parsley, chopped – handful

Method

  1. Sauté bell pepper, onion and mushrooms in a tbsp of olive oil in hot frying pan, remove & cool it down.
  2. Break eggs in a large bowl, season with salt & pepper, beat well until fluffy.
  3. Fold green & black olives, chopped parsley & sautéed vegetables gently in the beaten eggs.
  4. Heat remaining olive oil in a non-stick frying pan and pour egg mixture slowly in it.
  5. Cook on slow fire until set on one side and then carefully flip it over to cook the other side.
  6. When cooked & set well, remove from fire & allow resting for 10 minutes in the pan.
  7. Toasted crusty bread may also be a great accompaniment.