Egg recipes |
Spanish omelet |
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. |