Spanish

Spanish Omelet

Name: Spanish Omelet
Cuisine: Spanish
Ingredients: 3 tb. chopped bacon; 1 tb. chopped onions; 2 tb. chopped green pepper; 5 button mushrooms, chopped; 1 c. tomatoes

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

317Calories

23 gProtein

24 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories317 kcal

Protein23 g

Carbohydrates24 g

Fiber7.1 g

Sugars14 g

Total Fat18 g

Saturated Fat5.9 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol29 mg

Sodium399 mg

Potassium2030 mg

Calcium36 mg

Iron3.1 mg

Magnesium69 mg

Phosphorus530 mg

Zinc3.3 mg

Copper1.7 mg

Manganese0.4 mg

Vitamin D126 mcg

Vitamin C59 mg

Vitamin A67 mcg

Vitamin E1 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)20 mg

Folate112 mcg

Choline115 mg

Caffeine0 mg

Water644 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 34. The excerpt below is the record exactly as published.

Spanish Omelet 3 tb. chopped bacon 1 tb. chopped onions 2 tb. chopped green pepper 5 button mushrooms, chopped 1 c. tomatoes

Cook this with the app: pantry check, scaling, and the assistant.