Torta de Fideua

4
3
3
Smartpoints value per serving
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
4
Difficulty
Easy
The open-face omelettes are popular because they hold up well at room temperature.

Ingredients

uncooked bell pepper(s)

1 item(s), medium, small, red, seeded and sliced

uncooked vidalia onion(s)

1 small, sliced

garlic clove(s)

1 medium clove(s), minced

egg(s)

2 large

regular liquid egg substitute

½ cup(s)

fat free skim milk

cup(s)

reduced-fat sour cream

2 Tbsp

cooked pasta

1 cup(s), chopped

extra lean sliced turkey ham

4 oz, or 1/2 cup, diced

basil

2 Tbsp, thinly sliced, fresh

paprika

1 tsp

table salt

¾ tsp

black pepper

¼ tsp, coarsely ground

cayenne pepper

tsp

Instructions

  1. Preheat the oven to 325°F. Spray a heavy medium skillet (with an ovenproof handle) with nonstick spray and set over medium-high heat. Add the bell pepper, onion, and garlic and cook until the onions are lightly browned and the bell peppers are soft. Transfer to a bowl and set aside. Put the skillet into the oven to keep hot.
  2. Whisk together the eggs, egg substitute, milk, sour cream, pasta, turkey ham, basil, paprika, salt, pepper, and cayenne. Stir in the vegetables. Pour the mixture into the skillet and bake until the edges are set and the torta is lightly browned, about 25 minutes.

Notes

So they’re also perfect for a buffet. Use any cooked pasta in this dish; if using long noodles, roughly chop them. For a dramatic presentation, bring the torta to the table in the heavy (preferably cast-iron) skillet in which it is baked. To cut basil leaves into thin strips, stack leaves of similar size. Roll them into a cigar shape, then slice. If your skillet’s handle is not ovenproof, cover handle with heavy-duty foil before baking.

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