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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 10 large eggs
- 10 tablespoons milk
- 2 tablespoons flour, all-purpose
- 1 x salt and black pepper to taste
- 4 tablespoons vegetable oil
- 2 large onions minced
- 5 medium green bell peppers chopped
- 4 medium tomatoes peeled and chopped
- 1 cup tomato puree (passata)
Method
- Make the sauce first.
- Fry the onion in the shortening, then add the peppers, tomatoes, and puree.
- Season with salt and pepper to taste.
- Simmer for 25 minutes.
- For the omelet: Beat the egg whites alone, then beat the yolks alone until thick and lemon color.
- Add salt, flour and milk to the yolks and mix.
- Then fold yolk mixture into the beaten whites.
- Make into 5 or 6 omelets, and fry then in the fat or oil, on both sides.
- Remove from the frying pan when a delicate brown on both sides and spread each omelet with the sauce and roll up.
- Pour what is left of the sauce over the rolled omelets before serving.
