Serves with beef and lamb
2 soup spoons of olive oil
1/2 cup of butter (100g)
2 medium onions (200g) chopped
5 cloves of garlic, minced
1 1/3 cups of red bell pepper, diced (260g)
8 slightly beaten eggs
1/2 cup of green pitted olives, sliced (65g)
3 cups of cornmeal (270g)
2/3 cup of water (160ml)
1 cup of chopped fresh parsley (70g)
1/2 soup spoon of salt
Serves with beef and lamb
2 soup spoons of olive oil
1/2 cup of butter (100g)
2 medium onions (200g) chopped
5 cloves of garlic, minced
1 1/3 cups of red bell pepper, diced (260g)
8 slightly beaten eggs
1/2 cup of green pitted olives, sliced (65g)
3 cups of cornmeal (270g)
2/3 cup of water (160ml)
1 cup of chopped fresh parsley (70g)
1/2 soup spoon of salt
In a large skillet, over high heat, melt the butter and olive oil
Add the onion, garlic, and red bell pepper
Cook, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
Reduce the heat to low
Pour in the eggs and green olives
Cook without stirring until the eggs start to set, about 3 minutes
Add the cornmeal, water, and chopped parsley
Mix well until a crunchy mixture forms
Season with salt
Transfer to a large plate and serve immediately
261 calories per serving
