Roast beef, tomatoes, bell peppers, avocados and Monterey Jack cheese folded into an omelet and served with sour cream.
Yield: 24 servings
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1. Combine beef and cilantro. Season with salt and pepper.
|Roast beef, cut into strips||2 1/4 pounds|
|Cilantro, chopped||3/4 cup|
|Salt|| as needed|
|Pepper|| as needed|
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2. For each omelet: Melt 1 teaspoon butter in non-stick pan. Pour in 2 eggs (4 ounces). As eggs begin to set, gently lift edges with spatula and tilt pan to let uncooked portion run to bottom.
When eggs are just set, top with 1-1/2 ounces beef, 1 ounce each of tomatoes, pepper chunks and avocado, then 1 ounce cheese.
Heat to melt cheese. Fold omelet in half.
3. Slide omelet onto serving plate. Garnish with red pepper ring, filled with dollop of sour cream and a cilantro sprig.
|Eggs, beaten||4 dozen|
|Tomatoes, diced||1 1/2 pounds|
|Red and green bell peppers, cut into chunks||1 1/2 pounds|
|Avocados, cubed||1 1/2 pounds|
|Monterey Jack cheese, shredded||1 1/2 pounds|
|Red bell pepper rings||24|
|Sour cream|| as needed|
Nutrition information per serving: 453 calories; 33 g fat(13 g saturated fat; 11 g monounsaturated fat); 440 mg cholesterol; 358 mg sodium; 7 g carbohydrate; 3.0 g fiber; 32 g protein; 8.9 mg niacin; 0.6 mg vitamin B6; 2.5 mg vitamin B12; 3.5 mg iron; 51.6 mg selenium; 5.4 mg zinc; 351.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber