Mini Omelets

Name: Mini Omelets
Yield: 5
Ingredients: 6 beaten eggs; 2 cups grated Parmesan cheese; Butter (for greasing); For the sauce; 1/4 cup olive oil; 1 chopped onion; 1 can of tomato pulp (400 g); 2 tablespoons chopped fresh parsley; Salt and black pepper to taste

1
6 beaten eggs
2
2 cups grated Parmesan cheese
3
Butter (for greasing)
4
For the sauce
5
1/4 cup olive oil
6
1 chopped onion
7
1 can of tomato pulp (400 g)
8
2 tablespoons chopped fresh parsley
9
Salt and black pepper to taste

Ingredients

1
6 beaten eggs
2
2 cups grated Parmesan cheese
3
Butter (for greasing)
4
For the sauce
5
1/4 cup olive oil
6
1 chopped onion
7
1 can of tomato pulp (400 g)
8
2 tablespoons chopped fresh parsley
9
Salt and black pepper to taste

Directions

1
Season the eggs with salt and pepper
2
Grease a non-stick skillet with butter, 24 cm in diameter, and spread 1/3 cup of the eggs
3
Cook over low heat until the omelet is creamy
4
Remove from the skillet, cover with some Parmesan cheese, and roll up the mini omelets
5
Repeat the process until all the eggs are used
6
Reserve the omelets in a warm place
7
Make the sauce: In a pan with olive oil, add the onion and cook for a few minutes
8
Add the tomato pulp, mix well, and simmer for 2 minutes
9
Season to taste and add parsley
10
Serve the mini omelets on a platter with the remaining Parmesan cheese
11
441 calories per serving