Recipe courtesy of José Andrés
"New Way" Omelet
Getting reviews...
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 609
- Total Fat
- 42 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 14 g
- Sugar
- 20 g
- Protein
- 25 g
- Cholesterol
- 362 mg
- Sodium
- 513 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 609
- Total Fat
- 42 g
- Saturated Fat
- 12 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 14 g
- Sugar
- 20 g
- Protein
- 25 g
- Cholesterol
- 362 mg
- Sodium
- 513 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- In a bowl, whisk together the eggs and mayonnaise until emulsified and smooth. Sprinkle in the manchego cheese. Place the mixture in an 8-ounce microwave-safe bowl or ramekin and microwave until the omelet rises like a soufflé and is cooked, yet slightly runny, 45 seconds to 1 minute.
- On a salad plate, place the Spanish pequillo peppers along the edge in a circle and turn the “omelet” out into the middle. The omelet should run slightly, with an eggy sauce that coats the peppers, but if a more cooked egg texture is preferred, simply microwave for 10 to 15 seconds longer. Garnish with extra grated Manchego and enjoy warm.
