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Mexican Omelet

Mexican Omelet recipe image
This Mexican breakfast features Eggs; Large, Half & Half, Oregano Leaves; Dried, Salt, Pepper. It delivers smooth, comforting richness, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 100.4
Dietary: Gluten-free, Vegetarian
Description
This Mexican breakfast features Eggs; Large, Half & Half, Oregano Leaves; Dried, Salt, Pepper. It delivers smooth, comforting richness, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Eggs; Large
  • 2 tablespoon Half & Half
  • 1/2 teaspoon Oregano Leaves; Dried
  • 1/4 teaspoon Salt
  • 1 ds Pepper
  • 1 tablespoon Butter Or Margarine
  • 2 tablespoon Green Chiles; Chopped
Directions
  1. 1
    Dairy Sour Cream * See Sowest 2 For the Recipe.
  2. 2
    ~~~-- Prepare the Casera Sauce; set aside.
  3. 3
    Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended.
  4. 4
    Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat.
  5. 5
    As the margarine melts, tilt the skillet to coat the bottom completely.
  6. 6
    When the margarine just begins to brown, the skillet is hot enough to use.
  7. 7
    Quickly pour the egg mixture into the skillet.
  8. 8
    Slide the skillet back and forth rapidly over the
  9. 9
    heat , and at the same time,
  10. 10
    stir quickly with a fork to
  11. 11
    spread the eggs continuously over the bottom of the skillet as they
  12. 12
    thicken .
  13. 13
    Let stand over the heat a few seconds to lightly brown the bottom of the omelet.
  14. 14
    (DO NOT overcook; the omelet will continue to cook after it is folded.
  15. 15
    Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet.
  16. 16
    Sprinkle with the cheese and chiles.
  17. 17
    Fold the portion of the omelet nearest you to the center.
  18. 18
    allow for a portion of the omelet to slid up the side of the skillet.) Turn omelet out on a warm plate, flipping the
  19. 19
    fold portion of the omelet over so the far side is on the bottom.
  20. 20
    Tuck the sides of the omelet under if necessary.
  21. 21
    Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired

Nutrition Facts

Servings 1

Amount Per Serving
Calories 100.4kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.8g9%
Cholesterol 3.5mg2%
Sodium 1264.2mg53%
Total Carbohydrate 17.0g6%
Dietary Fiber 6.7g27%
Sugars 1.1g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, breakfast, butter, chiles, chopped, dried, eggs, green, half, large, leaves, margarine, mexican, omelet, oregano, pepper, salt, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/mexican-omelet/