Spanish Omelette Recipe

Spanish Omelette This is a modification of the traditional Spanish omelette. Often made with a variety of chopped vegetables in beaten eggs, the Kenyan Spanish omelette does not include fried potatoes as is the case with the typical Spanish omelette. Sometimes, chillies are added for a peppery taste. Though exotic to Kenyan traditional recipes, it is rapidly gaining popularity among urban dwellers in Kenya as a breakfast favourite among the adult population. Ingredients 4 eggs, whole (221 g) 1/8 cup (29 g) cooking oil ½ tsp. (3 g) salt, iodized ¼ cup (33 g) onion, red, raw, peeled, chopped ½ cup (89 g) tomato, red, ripe, chopped 1/8 cup (16 g) yellow capsicum, chopped 1/8 cup (18 g) green capsicum, chopped 1/8 cup red (20 g) capsicum, chopped Preparation 10 minutes | Cooking 20 minutes |Serves 4 • Break the eggs into a bowl and whisk them, then add a pinch of salt. • Add the chopped ingredients and continue to whisk until evenly mixed. • Heat the pan with a little oil for 2 minutes. • Pour the mixture into the pan and allow to cook for 50 seconds. • Then transfer into the oven and cook for 15 minutes. • Remove from oven and serve Nutrition data per 100g of recipe: Energy 667 kJ/ 161 kcal │| Fat 12.9 g │| Carbohydrates 3.2 g │| Protein 7.5 g |│ Fibre 0.8 g │ Vitamin A 110 mcg |│ Iron 1.3 mg │| Zinc 0.75 mg Kenyan Food Recipes download pdf