Spanish Omelet

Name: Spanish Omelet
Ingredients: 6 eggs; 2 Spanish peppers (cut in strips); 2 cups tomatoes (cut); 1 tablespoon Lea-Perrins Sauce; % cup green peas; 1 onion (chopped); % teaspoon salt; 1 teaspoon butter; 12 stuffed olives (sliced); % teaspoon cayenne

From The Wilson cook book, 1941

Presented as published in 1941. 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

605Calories

46 gProtein

39 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein46 g

Carbohydrates39 g

Fiber11 g

Sugars20 g

Total Fat33 g

Saturated Fat9.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol1126 mg

Sodium1618 mg

Potassium1540 mg

Calcium253 mg

Iron7.5 mg

Magnesium110 mg

Phosphorus791 mg

Zinc5.6 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D6 mcg

Vitamin C82 mg

Vitamin A656 mcg

Vitamin E5.2 mg

Vitamin K44 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)3.8 mg

Folate263 mcg

Choline932 mg

Caffeine0 mg

Water702 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 10. The excerpt below is the record exactly as published.

Spanish Omelet 6 eggs ’ 2 Spanish peppers (cut in 6 tablespoons milk strips) 2 cups tomatoes (cut) 1 tablespoon Lea-Perrins % cup green peas Sauce 1 onion (chopped) 44 teaspoon Cayenne % teaspoon salt 1 teaspoon butter Small piece grated cheese 12 stuffed olives (sliced)

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