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Mexicalli Omelet

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Submitted by Jan Herbert

YIELD

3 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

79
CUP ML ONIONS
canned
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
chopped
6 6
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML WATER
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 217 73% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 392mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 26g
Vitamin A 15% Vitamin C 15%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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