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Baked Spanish Omelette Directions
1005 kilojoules/240 calories per serving 625g (1lb 4oz) potatoes, peeled and cut into cubes 250g (½lb) leeks, thoroughly rinsed, thinly sliced 250g (½lb) cauliflowerets 2 zucchini (courgette), thinly sliced 2 small red capsicum (peppers), seeded, cut into thin strips 8 eggs 1 ¾ cups skim milk 1 tblspn finely chopped parsley 1 tspn paprika 2 cloves garlic, crushed Salt Pepper 4 large tomatoes, thinly sliced 4 tblspn grated low fat Cheddar cheese
1. Cook potatoes in boiling salted water for 10 minutes. Drain well. Place in a lightly oiled round baking dish. Cover with slices of leek, cauliflowerets, zucchini slices and capsicum strips.
2. Mix together eggs, milk, parsley, paprika and garlic, season to taste with salt and freshly ground pepper. Pour over vegetables. Cover with tomato slices and grated cheese. Bake in a moderate oven for 45 minutes or until golden brown on top. Allow to stand at room temperature for 5 minutes before serving.