Cheesy spanish omelette

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
2 tablespoons Butter
1 \N Onion, chopped
1 \N Garlic clove, crushed
1 \N Red bell pepper, seeded, diced
¾ cup Finely shredded green cabbage
4 slices Bacon, chopped
1 teaspoon Fenugreek
½ teaspoon Ground coriander
4 \N Eggs, beaten
1 tablespoon Cold water
\N \N Salt to taste
\N \N Fresh ground pepper to taste
½ cup Grated Cheddar cheese
\N \N Red bell pepper strips (opt)
\N \N Fresh Italian parsley sprigs (opt)

Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well.

Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath.

Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.

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