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chunky spanish omelette prep time: 30 min
cook time: 15 min

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6 tbs. olive oil
1 leek finely sliced
1/4 lb. fresh shelled or frozen peas
1/4 lb. of broccoli florets
3/4 lb. of cooked, diced potatoes
salt and pepper to taste
6 large eggs (serves 4)

Heat oil in non-stick skillet over medium heat
Add potatoes and leek and cook for 5 mins. ( leek should be translucent)
Beat eggs with seasoning and stir in fried vegetables, peas, broccoli until they are coated with egg mixture
Pour mixture into pan and cook over medium-low heat for 12-15 mins. until the top of the omelette begins to set and the bottom is cooked. Place pan under the broiler and cook the top side of the omelette until set.
Serve cut into wedges


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