Western Omelette Stuffed Peppers and Tomato Toasts for Two
1161kcal
Ingredients
Stuffed Peppers
- 1/2 yellow onion minced
- 1/2 orange or red pepper diced well
- 1 tomato diced
- 1/2 cup Manchego cheese shredded
- 1 cup cooked ham cubed
- 5 eggs
- 2 tbsp water
- 2 tbsp butter plus one pat
- 2 green peppers large
- 1/4 cup salsa
Tomato Toasts
- 4 slices sour dough bread
- 2 cloves garlic
- 1 tbsp olive oil
- 2 tbsp flour
- 1 1/4 cup milk
- 1/4 cup Manchego cheese grated
- 1 cup mixed cherry tomatoes halved
- salt
- pepper
- 1 pinch nutmeg
Equipment
Method
Peppers
- Fill a 3 quart pot a quarter full with water and a pinch of salt. Cut the tops of green peppers off and remove stems, membranes and seeds. Place peppers in pot carefully and bring to a boil. Cover with a lid (leave cracked) and parboil over medium heat for about 8 minutes or until you can pierce with a fork.
- Chop the vegetables
- In a separate pan, cook ham (I used a ham steak, diced 1 cup for the eggs and kept the rest for another recipe). About 8 minutes.
- Remove ham from pan and put to the side
- Sauté onions and peppers and tomatoes for about five minutes. I also fixed some of the green pepper tops as well for color.
- Beat the eggs with the water and add a pinch of salt and pepper.
- Toss in the pan and cook until firm, scramble and add cheese. Cook for about 5 minutes. Throw ham back in and mix with eggs.
- In a small baking dish - place the green peppers and spoon in the eggs. There will be extra, so carefully spoon around the peppers. Set to the side.
Sauce
- In a small pot melt 2 tablespoons of butter. Add 2 tablespoons flour and salt and pepper to taste. Whisk gently and add milk. Once the mixture is simmering on low heat, add the remaining Manchego cheese and a pinch of nutmeg.
- Pour carefully over the peppers and place baking dish on a tray.
Toasts
- Preheat oven to 375°
- Brush olive oil on the sour dough slices and put on tray as well
- Bake for 10 minutes
- Take the dish with peppers out and turn the bread. Bake another 5 minutes.
- Remove bread from the tray. Let cool for about five minutes and prepare the tomato mixture.
- Halve the tomatoes and mince garlic. Season with salt and pepper and mix with olive oil.
- Top the toasts with the tomato/garlic mixture
- Top the peppers with salsa
Nutrition
Calories1161kcalCarbohydrates105gProtein59gFat56gSaturated Fat27gCholesterol541mgSodium2136mgPotassium1388mgFiber8gSugar22gVitamin A3828IUVitamin C176mgCalcium791mgIron9mg