1 Serving

OMELETTE

2 large eggs

1/2 teaspoon water

Salt

Black pepper

1 teaspoon butter/Vegetable margarine

SPANISH FILLING

1/2 teaspoon butter/Vegetable margarine

1 clove garlic, minced

1 teaspoon onions, chopped

1/2 stalk celery, chopped

1/4 teaspoon oregano

1 tablespoon green bell pepper, chopped

1 teaspoon chopped olives (optional)

1 teaspoon chopped parsley (optional)

1 small tomato, peeled, chopped, drained

Directions

Prepare filling first by sautéing 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 centre of the pan can run under the bottom of the cooked egg.

Continue to do this until the egg in the centre is still just a little moist, fill with Spanish mixture, roll the omelet with three folds as you turn it onto the plate.