Spanish omelet: Date Added: 12 Nov 2009
Listed in: Eggs

2 Eggs

Marinara sauce:

1 can (46 ounces) tomato juice
2 green peppers, halved seeded and chopped
1 red pepper, halved, seeded, and chopped
2 teaspoons chopped onion
1/2 teaspoon leaf basil, crumbled
Dash of garlic powder
1 can (3 to 4 ounces) sliced mushrooms
1/2 teaspoon leaf oregano, crumbled

Beat 2 eggs together. Add salt, pepper, and brown 1 side in nonstick pan (no fat); flip over. Cover half of omelet with 1/4 cup marinara sauce. Fold over and serve.

Marinara sauce

Combine all ingredients, except mushrooms and oregano in a saucepan. Cook, uncovered, for 35 minutes. Add mushrooms and oregano and cook 10 minutes longer. Add 1 envelope (1 teaspoon) instant beef broth, if desired. Use 1/4 cup for each serving.Makes 6 cups

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