How To make Mexican Omelet
Casera Sauce; * 2 Eggs; Large
2 tb Half & Half
1/2 ts Oregano Leaves; Dried
1/4 ts Salt
1 ds Pepper
1 tb Butter Or Margarine
2 tb Green Chiles; Chopped
Dairy Sour Cream * See Sowest 2 For the Recipe. ~
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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. (DO NOT overcook; the omelet will continue to cook after it is folded. 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. (allow for a portion of the omelet to slid up the side of the skillet.) 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.
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Betty's Fantastic Spicy Mexican Omelet
Betty makes a Mexican omelet for two for Sunday morning breakfast. It's nice and spicy, chock-full of tasty fresh vegetables, and mouth-watering! You'll love it!
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Fantastic Spicy Mexican Omelet
6 whole uncooked eggs (I use 4 yolks and all 6 whites.)
1/2 tablespoon of margarine for sauteing vegetables
1/4 cup green bell pepper (chopped fine)
1/4 cup red bell pepper (chopped fine)
1/4 cup onion (chopped fine)
1/4 teaspoon chili powder
pinch of cumin
salt to taste for eggs
black pepper to taste for eggs
1/2 cup shredded Mexican-style cheese
First, melt 1/2 tablespoon of margarine in a saucepan. Add 1/4 cup chopped green bell pepper, 1/4 cup chopped red bell pepper, 1/4 cup chopped onion, 1/4 teaspoon chili powder, and a pinch of cumin. Stir together and place over heat. Cook for about 5 minutes, until the onion is clear. Now, melt 1 tablespoon of margarine in a medium to large skillet or saucepan. Turn off the heat while you prepare your eggs for the omelet. Place 6 eggs in a medium to large mixing bowl, and use an electric mixer to beat the eggs until they are frothy and completely well beaten. Add salt and pepper to taste. (I use fresh ground peppercorns.) Next, heat the skillet of margarine until it is hot, but not smoking. Pour the eggs into the hot skillet. The eggs will cook around the edges before they cook in the center, so you need to lift the omelet at an edge and let the top liquid flow underneath a couple of times. Keep an eye on the heat--you do not want the omelet to burn. When the omelet is fairly solid (but still light), turn it over in the skillet. It will take only a few seconds to cook on the bottom, so this is the time for you to spread the cooked vegetables over one side of the omelet. Also, sprinkle most of the 1/2 cup of shredded cheese over the vegetables. Now, fold the half of the omelet that has no vegetables to cover the half with the vegetables and cheese. It will form a half-moon shape. Sprinkle the remaining shredded cheese over the top of the completed omelet. Move the omelet immediately to a serving plate, cut into two portions, and serve immediately. This recipe will be a return visitor to your breakfast table (lunch and dinner, too)!
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3-Ingredient Mexican Omelette I RECIPE
This is just the basis and leaves a lot of options to variate. Things you can add:
*Beans
*Rice
*Hot sauce
*Cheese
*Tortilla
Per omelette:
Protein: 25 g
Fat: 31 g
Carbs: 21 g
276 Kcal
Full recipe:
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Gordon Ramsay's Chorizo Omelette Recipe
An end-of-the-year bonus! Gordon's cooking up a delicious Chorizo omelette when he was traveling through Portugal for Scrambled. This delicious omelette uses local produce and homemade Chorizo, but can easily be made at home!
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Mexican Omelette On The Blackstone Griddle
This Mexican omelette is just what you need to face the day and to get it heated up. Now there is not enough peppers in this omelette to make it hot, but it will make it interestingly warm. If you want a breakfast omelette fill you up and to help make it through the day then this is the omelette you need to try. Thanks for watching my Mexican Omelette On The Blackstone Griddle video and remember to comment below so I can know what you think about it.
Picante/ Red Salsa
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