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Ingredients
| onions (chopped): 1/2 cup (chopped) |
| green bell pepper: 1 (chopped) |
| red tomatoes: 2 (chopped) |
| beef stock: 1/2 cup |
| chili powder: 1 tsp |
| eggs: 8 |
| black pepper: 1 tsp |
| nonfat milk: 1/2 cup |
Tortilla De Tomate Eggs With Tomato Topping
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Topping: Cook onion, bell pepper, and tomatoes in beef stock with chili powder for 10 minutes, stirring occasionally.
- Meanwhile beat eggs with pepper and skim milk. Pour into preheated non stick pan. Cook over low heat.
- As bottom of eggs set, loosen and lift edges with spatula, tilting pan to let uncooked eggs run underneath.
- Continue cooking and lifting until top is dry.
- Loosen omelet with spatula.
- Fold or roll and and tilt onto serving plate.
- Serve immedialty with the tomato topping.