Cheesy Spanish Omelette
INGREDIENTS:
1 4-lb spaghetti squash
2 ts Butter
1/4 c Minced onion
1/4 c Diced red pepper
1/4 c Diced green pepper
1/2 ts Oregano
1/4 ts Marjoram
1/4 ts Basil
1/4 ts Minced garlic
Salt and pepper
2 c Shredded Jack cheese
1 cn (2.25-oz) sliced black
-olives
1 4-lb spaghetti squash
2 ts Butter
1/4 c Minced onion
1/4 c Diced red pepper
1/4 c Diced green pepper
1/2 ts Oregano
1/4 ts Marjoram
1/4 ts Basil
1/4 ts Minced garlic
Salt and pepper
2 c Shredded Jack cheese
1 cn (2.25-oz) sliced black
-olives
Melt butter in skillet. Saute onion, green and red peppers until tender. Add squash strands, oregano, basil, marjoram, garlic, salt and pepper to taste, cheese and olives. Toss until cheese is evenly distributed. Place in 1-1/2 quart casserole and return to oven until cheese is melted, about 10 minutes.
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MC-RECIPE DIGEST V1 #45