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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 1 |
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Directions: * 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.
Ingredients:
2 Eggs; Large
2 Tablespoon(s) Avocados; Ripe, Peel & Pit
1/2 Teaspoon(s) Oregano Leaves; Dried
1/4 Teaspoon(s) Green chili salsa
1 Dash(s) Pepper
1 Tablespoon(s) Mustard; Dijon-style
2 Tablespoon(s) Tortillas; Flour, * |
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