Spanish Omelette
This is a modification of the traditional Spanish omelette. Often made with a variety of chopped vegetables in beaten eggs, the Kenyan Spanish omelette does not include fried potatoes as is the case with the typical Spanish omelette. Sometimes, chillies are added for a peppery taste. Though exotic to Kenyan traditional recipes, it is rapidly gaining popularity among urban dwellers in Kenya as a breakfast favourite among the adult population.
Ingredients
4 eggs, whole (221 g)
1/8 cup (29 g) cooking oil
½ tsp. (3 g) salt, iodized
¼ cup (33 g) onion, red, raw, peeled, chopped
½ cup (89 g) tomato, red, ripe, chopped
1/8 cup (16 g) yellow capsicum, chopped
1/8 cup (18 g) green capsicum, chopped
1/8 cup red (20 g) capsicum, chopped
Preparation 10 minutes | Cooking 20 minutes |Serves 4
• Break the eggs into a bowl and whisk them, then add a pinch of salt.
• Add the chopped ingredients and continue to whisk until evenly mixed.
• Heat the pan with a little oil for 2 minutes.
• Pour the mixture into the pan and allow to cook for 50 seconds.
• Then transfer into the oven and cook for 15 minutes.
• Remove from oven and serve
Nutrition data per 100g of recipe:
Energy 667 kJ/ 161 kcal │| Fat 12.9 g │| Carbohydrates 3.2 g │| Protein 7.5 g |│ Fibre 0.8 g │
Vitamin A 110 mcg |│ Iron 1.3 mg │| Zinc 0.75 mg
Kenyan Food Recipes download pdf
