Spanish Omelet Recipe


  • 4 tablespoons finely chopped green pepper
  • 4 tablespoons finely chopped red pepper
  • 2 tablespoon finely chopped omit
  • 4 tablespoons finely chopped onion
  • 4 tablespoons coarsely chopped mushrooms
  • 4 tablespoons cooking oil for vegetables
  • 4 tablespoons cooking oil for omelet
  • 5 eggs
  • 4 tablespoons water
  • 10. Salt and pepper
  • 11. 1 cup salsa heated


  1. Heat 4 tablespoons cooking oil in a saucepan.
  2. Saute peppers, onion and mushroom until tender.
  3. Now combine eggs, water, salt and pepper in a small bowl and beat with a fork or whisk until light and frothy.
  4. Heat 4 tablespoons cooking oil in a non-stick frying pan on medium-high heat.
  5. Now pour in the egg mixture.
  6. Don't touch until eggs begin to set. After this now reduce heat to medium.
  7. Now carefully lift the edges with a spatula after this tilt pan to allow the uncooked portion to run underneath.
  8. Continue this procedure until omelet is set with no more liquid eggs in the center.
  9. Now spread the cooked vegetable mix over one side of the omelet.
  10. 10. Lift the other side of the omelet with a spatula and fold over the vegetable mix.