University of Illinois Extension
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Spanish Omelette
Total : 20 min Prep : 10 min


  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • ½ tablespoon olive oil
  • 3 eggs, lightly beaten
  • ¼ cup chopped tomato


  1. In medium non-stick sauté pan, cook onion and pepper in olive oil. Remove from pan and add tomato.
  2. Add eggs to pan, gently moving eggs to center to allow even cooking for omelet.
  3. Add onions, pepper and tomato to one half of egg mixture. Fold other half over, covering vegetables.
Exchange: 3 lean meat, 2 vegetable, 2 fat
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
1 serving
 Amount Per Serving
 Calories 283      Calories from Fat 182
% Daily Value 
32% Total Fat 21g
215% Cholesterol   645mg
7% Sodium   175mg
2% Total Carbohydrate   6g
4%   Dietary Fiber   1g
0%   Sugars   0g
38% Protein   19g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: