VOLUME 1 - Kilimanjaro Foods

1 Servings
OMELET
2 lg eggs
1/2 t water
Salt
Black pepper
1 T butter
SPANISH
FILLING 1/2 T butter
1 clove garlic,minced
1 T onions,Chopped
1/2 stalk celery,chopped
1/4 t oregano
1 T green bell pepper,Chopped
1 t chopped olives,(optional)
1 T chopped parsley,(optional)
1 sm tomato,, peeled,Chopped
-drained
Prepare filling first by sauting the onions and garlic in the second
measure of butter until clear and light golden, add parsley,
celery, peppers, herbs and tomatoes. Add the olives last.
Prepare omelet: Mix together all ingredients except the first measure
of butter. Melt the butter in a skillet heated to medium and add the
egg mixture. Using a small spatula run around the edges of the skillet,
tipping the skillet so the uncooked egg from the center of the pan can
run under the bottom of the cooked egg. Continue to do this until the
egg in the center is still just a little moist, fill with Spanish mixture,
roll the omelet with three folds as you turn it onto the plate.
Spinach And Parmesan Croquettes