Brunch
1910 Spanish Omelet with Tomato-Caper Sauce
A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 tbsp unsalted butter, divided
- 2 tbsp finely chopped yellow onion
- 1 3/4 cups crushed tomatoes
- 1 tbsp sliced mushrooms
- 1 tbsp capers, drained
- 2 tbsp finely chopped green bell pepper
- 1/4 tsp kosher salt, plus more for the eggs
- Pinch of cayenne pepper
- 6 large eggs
- 2 tbsp water
- Black pepper, to taste
Make it happen
Directions
- 1
Melt 1 tablespoon butter in a small saucepan. Cook the onion and green pepper for 3 minutes.
- 2
Add the tomatoes, mushrooms, capers, salt, and cayenne. Simmer uncovered for 10–12 minutes, until thick enough to spoon.
- 3
Whisk the eggs with water, a pinch of salt, and black pepper.
- 4
Melt the remaining butter in a 10-inch nonstick skillet over medium heat. Add the eggs and stir gently until softly set, then fold the omelet.
- 5
Transfer to a platter and spoon the tomato-caper sauce through the center and around the omelet.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.