Spanish Omelet

Quick Info

Breakfast, Lunch Eggs Under 15 min 4


Spanish Omelet


For a special breakfast or brunch, serve your loved ones an omelet fit for a royal, a Spanish Omelet!


  • 2 cups egg substitute
  • 1 Tbsp. butter
  • 1/2 cup pre-chopped frozen onions
  • 1 cup pre-chopped frozen green/red pepper
  • 1 garlic clove, chopped
  • 1/2 cup shredded cheese (any variety)
  • salt and pepper to taste


Melt butter in large skillet; add onion, peppers and garlic. Cook and stir on medium heat for 5 minutes or until tender; remove and set aside. Pour egg substitute in same skillet. Cook over medium heat. As bottom begins to set (about 2 minutes), gently lift sides of omelet with spatula and tilt pan to allow undercooked portions of egg flow underneath. Cook until eggs are set, but still moist (about 4 more minutes). Spoon onion mixture over one half of egg mixture; top with cheese. Fold omelet in half; cook 2 minutes or until cheese is melted. Transfer to platter. Serves 4.

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