Mexicalli Omelet
Yield
3 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
canned |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| 6 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
canned |
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 6 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Combine ketchup and chilies, set aside in small bowl.
Beat eggs, water salt and pepper with a fork to blend well.
Heat butter in a 10 inch skillet until sizzling and lightly browned.
Pour egg mixture all at once and cook slowly.
Run spatula around edges, lifting to allow uncooked portion to flow underneath.
When mixture is set, fold in half. Cut into pie-shaped wedges.
Top each serving with 2 tablespoon ketchup mixture.
