BillT
Fri, Sep-21-01, 03:00
Omelet with Chorizo
Ingredients for 6 persons: 10 extra-large eggs (7 ECC), 2 tablespoons butter, 1 medium green bell pepper (5.5 ECC), 1 medium bell red pepper (5.2 ECC), 7 oz. chorizo (cut in slices), paprika, 10 chive sprigs (.1 ECC), salt, pepper from the mill.
Preparation: 5 minutes. Cooking: 10 minutes.
Preparation: Mince the chive stalks. Dice the peppers and blanch them in a big pan of salted boiling water for 1 minute. Break the eggs in a salad bowl. Beat them in omelet. Add salt, pepper, and paprika. Melt the butter in a sauté pan, pour the beaten eggs. Add the drained pepper dices and the chorizo slices on top of the eggs. Sprinkle with minced chives. Cover and cook for 10 minutes on medium heat. Serve with a mixed salad.
Total ECC: 17.8; per person: 4.4 ECC.
Ingredients for 6 persons: 10 extra-large eggs (7 ECC), 2 tablespoons butter, 1 medium green bell pepper (5.5 ECC), 1 medium bell red pepper (5.2 ECC), 7 oz. chorizo (cut in slices), paprika, 10 chive sprigs (.1 ECC), salt, pepper from the mill.
Preparation: 5 minutes. Cooking: 10 minutes.
Preparation: Mince the chive stalks. Dice the peppers and blanch them in a big pan of salted boiling water for 1 minute. Break the eggs in a salad bowl. Beat them in omelet. Add salt, pepper, and paprika. Melt the butter in a sauté pan, pour the beaten eggs. Add the drained pepper dices and the chorizo slices on top of the eggs. Sprinkle with minced chives. Cover and cook for 10 minutes on medium heat. Serve with a mixed salad.
Total ECC: 17.8; per person: 4.4 ECC.