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Breakfast Spanish Omelette
Ingredients
- 1/4 C. green pepper
- 1/4 C. celery
- 1/4 C. onion
Directions
Dice and cook lightly in juice from 1/2 C. chopped fresh tomato. Ass small amount of extra water if needed. When softened slightly, add 1 T. arrowroot powder mixed in small amount of water to pan. Stir until starch clears. Stir in chopped tomato. Set aside.
Meanwhile, beat four eggs and pour into skillet lightly greased with chicken fat. Heat gently till egg is just coagulated, lifting edges to allow liquid to run underneath. When egg is set, remove to warm plate and add the Spanish sauce. Serve with steamed brown rice and a garnish of parsley or cilantro and radish or cucumber. Serves two.
Published in the PPNF Nutrition Journal
Fall 1982 | Volume 7, Number 3
Copyright © 1982 Price-Pottenger Nutrition Foundation, Inc.®
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