Cheesy Spanish Omelette
Submitted by pleasant
A hearty skillet omelette packed with bacon, red bell pepper, cabbage, and onion, spiced with fenugreek and coriander, then broiled under melted cheddar. This cheesy Spanish omelette feeds four in just 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
9 minREADY
20 minThis is not your basic two-egg breakfast flip.
Bacon, onion, garlic, red bell pepper, and shredded cabbage all get a slow sizzle in the skillet before a whisked egg mixture gets poured right over the top.
Fenugreek and ground coriander bring a warm, earthy spice that sets this apart from every other omelette you’ve made.
Once the bottom sets golden, a handful of grated cheddar goes on top and the whole skillet slides under the broiler until bubbly and set.
Cut it into wedges and serve it for breakfast, brunch, or a quick dinner.
Pro Tips
- Cook the vegetables low and slow so the cabbage softens and the bacon renders properly before adding the eggs
- Swirl the pan after pouring in the egg mixture to make sure it spreads evenly
- Don’t stir once the eggs are in the pan. Let the bottom set undisturbed for the best golden crust
- A flameproof skillet is essential since this goes from stovetop to broiler
Ingredients
Directions
Heat oil and butter in a medium-size flameproof skillet.
Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally.
Add fenugreek and coriander and stir well.
Preheat broiler.
Whisk eggs with cold water, salt and pepper and pour into skillet.
Swirl skillet to ensure an even coating. Cook over low heat 3 to 4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.
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