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 
Makes:2 servings 

1/4cup half-and-half
1teaspoon dried oregano leaves
1/2teaspoon salt
1/8teaspoon pepper
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 
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Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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