Title: Mexican Omelet
Categories: Mexican Cheese
Yield: 1 Servings
| | | 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. 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.