Recipes

Barcelona-Style Omelet

This Spanish-style omelet is rich in flavor, thanks to slices of savory prosciutto, black olives, and a medley of fresh vegetables that make this one healthy breakfast option.
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Course Omelets
Cuisine Continental

Servings 6 servings
Calories 476.33 kcal

Ingredients

  

  • 1 large fresh plum (Roma) tomato
  • 1 tablespoon(s) extra virgin olive oil
  • 1/4 cup(s) red bell pepper, diced
  • 1/4 cup(s) green bell pepper, diced
  • 2 tablespoon(s) yellow bell pepper, diced
  • 1 dash(es) salt, to taste
  • 1 dash(es) Freshly ground black pepper
  • 8 large eggs
  • 2 ounce(s) pitted black olives
  • 3 thin slices of prosciutto, thinly sliced
  • 6 leaves fresh basil, cut crosswise into fine strips

Instructions

 

  • Preheat oven to 400 degrees.
  • Bring a small saucepan of water to a boil.
  • Fill a small mixing bowl with ice and water.
  • With a small, sharp knife, cut out the core of the tomato and, on its opposite end, score a shallow X in its skin.
  • Place the tomato in a slotted spoon and lower it into the boiling water; leave until its skin begins to wrinkle, about 30 seconds.
  • With the slotted spoon, immediately transfer the tomato to the ice water to cool.
  • Peel the tomato with your fingertips and, if necessary, the knife.
  • Cut it crosswise in half, remove its seeds with a fingertip, and then cut the tomato into small dice.
  • Set aside.
  • Heat a heavy nonstick ovenproof skillet over medium heat.
  • When the pan is hot, add the olive oil.
  • When the oil is hot enough to swirl easily, add the peppers and saute, stirring occasionally, until they start to caramelize, about 5 minutes and season with salt and pepper.
  • Add the tomatoes and cook for 2 minutes more.
  • Meanwhile, break the eggs into a large bowl.
  • Season with salt and pepper and whisk well.
  • Add the eggs to the pepper-tomato mixture and stir constantly until curds start to form.
  • Cook until the mixture has begun to set but is still fairly moist.
  • Remove the skillet from the heat and scatter the olives and prosciutto over the top.
  • Put the skillet in the oven and cook until the omelet is completely set but still slightly moist, about 5 minutes more.
  • Remove from the oven and sprinkle with the basil.
  • Drizzle the top with extra-virgin olive oil and let the omelet sit for 5 minutes.
  • Cut it into wedges and serve.

Nutrition

Calories: 476.33kcalCarbohydrates: 8.37gProtein: 40.57gFat: 31.52gSaturated Fat: 4.15gCholesterol: 30mgSodium: 1819.26mgFiber: 2.19gSugar: 5.78g

Keyword Eggs, Pork, Vegetables
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