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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 612
% Daily Value**
Total Fat 25g
Saturated Fat 9g
Unsaturated Fat 3g
Cholesterol 812mg
Sodium 1734mg
Total Carbohydrate 69g
Dietary Fiber 4g
Sugars 31g
Protein 33g
Vitamin A  48%Vitamin C  61%
Calcium  29%Iron  33%
Potassium  31%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Jack Barnard's Spanish Omelet

Date Added: July 16, 2009


1/2 Salt or shrimp paste
1 Baking Powder very important
1 Tablespoon Margarine streusel topping, ice cream
1 Dash Cayenne Pepper (cayenne)
6 Eggs Yolks lightly beaten
1 Dash Pepper (4ml)
2 Cups Canned Tomatoes
6 Tablespoons Cornstarch *** see note
1 Cup Onion chopped finely
1 Cup Milk sour
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1. SAUCE:Put onions in a pan with a little water and cook until partly done.

2. Add tomatoes, salt, pepper, red peppers and margarine.

3. Simmer very slowly for 3 hours until thick. EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder.

4. Put a little margarine in skillet and heat. Cook egg mixture until set, then flip over and cook other side.

5. Put on plate and fold over. Fill with tomato sauce.

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Dietary Notes:
This recipe is high in Vitamin A with 48% of your daily recommended intake per serving. This recipe is high in Vitamin C with 61% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Tomato, Corn, Hot Pepper, Onion allergies.
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