Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Creole Sauce:
- 1/4 cup chopped onion
- 1/4 cup slivered green pepper
- 1 tablespoon butter or margarine
- 1 8-ounce can tomato sauce with mushrooms
- Salt and ground black pepper to taste
- 1 1/2 cups hot cooked rice
- Omelet:
- 6 eggs, beaten
- 1/2 teaspoon salt
- 1 tablespoon butter or margarine
- 3 4-x4-inch slices Swiss cheese
- 1/4 cup stuffed olives, sliced, for garnish
- =
Directions
Cook onion and green pepper in butter in small skillet over medium heat until tender crisp. Add tomato sauce, salt and pepper; simmer 5 minutes. Stir in rice.
Combine eggs, salt and 1/4 cup water. Melt butter in 10-inch skillet until hot; pour in egg mixture. When mixture begins to set, spoon on Creole Sauce; top with cheese. Continue cooking until just set and cheese has melted. Garnish with sliced olives