Mexican Omelet
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Casera sauce | |||
| 2 | large |
eggs
|
|
| 2 | tablespoons |
light cream (half&half)
|
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Casera sauce | |||
| 2 | large |
eggs
|
|
| 3E+1 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 15 | ml |
butter
or margarine |
|
| 3E+1 | ml |
green chili peppers
chopped |
|
Directions
Prepare the Casera Sauce; set aside.
Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended.
Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat.
As the margarine melts, tilt the skillet to coat the bottom completely.
When the margarine just begins to brown, the skillet is hot enough to use.
Quickly pour the egg mixture into the skillet.
Slide the skillet back and forth rapidly over the heat, and at the same time, stir quickly with a fork to spread the eggs continuously over the bottom of the skillet as they thicken.
Let stand over the heat a few seconds to lightly brown the bottom of the omelet.
Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet.
Sprinkle with the cheese and chiles.
Fold the portion of the omelet nearest you to the center.
Turn omelet out on a warm plate, flipping the fold portion of the omelet over so the far side is on the bottom.
Tuck the sides of the omelet under if necessary.
Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired.
