Jack Barnard's Spanish Omelet
Categories: Eggs | BreakfastServes: 2 Servings
Ingredients:
- 1 c Onion, chopped finely
- 1/2 Salt
- 1 ds Red pepper
- 6 Eggs
- 1 c Milk
- 1 ds Pepper
- 2 c Canned tomatoes
- 1 tb Margarine
- 1/2 Pepper
- 6 tb Cornstarch
- 1 Baking powder
- 1/2 Salt
Instructions:
SAUCE:Put onions in a pan with a little water and cook until partly done.
Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly
for 3 hours until thick.
EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a
little margarine in skillet and heat. Cook egg mixture until set, then flip
over and cook other side. Put on plate and fold over. Fill with tomato
sauce.
Source: SHARON BARNARD DIBBLE
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