Last one from the Betty Crocker website for today...
Mexican Omelet with Chilies
Have a fiesta morning, noon or night with this hot omelet for two. Olé!
Prep Time:10 min
Start to Finish:15 min
1teaspoon dried oregano leaves
2tablespoons butter or margarine
1/2cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
1/4cup Old El Paso® chopped green chiles
Chopped tomatoes, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired
1. Mix eggs, half-and-half, oregano, salt and pepper with fork just until
whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over
medium-high heat just until butter is hot and sizzling. As butter melts, tilt
pan to coat bottom.
2. Quickly pour eggs into pan. While rapidly sliding pan back and forth over
heat, quickly stir with fork to spread eggs continuously over bottom of pan as
they thicken. Let stand over heat a few seconds to lightly brown bottom of
omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to
loosen eggs from bottom of pan. Sprinkle with cheese and chilies.
3. Fold portion of omelet just to center. Allow for a portion of the omelet to
slide up side of pan. Turn omelet onto warm plate, flipping folded portion of
omelet over so it rolls over the bottom. Tuck sides of omelet under if
necessary. Top with tomatoes and sour cream; sprinkle with cilantro.
Rhonda G in Missouri
Owner of Awesome Swaps and More
Owner of A Place for Chatting and Friends
Owner of Rhonda's Recipe Exchange
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