Mexican Omelet

* Exported from MasterCook *

MEXICAN OMELET

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Mexican Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Casera Sauce -- *
2 Eggs -- Large
2 tb Half & Half
1/2 ts Oregano Leaves -- Dried
1/4 ts Salt
1 d 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.



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