Mexican Omelet

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Mexican Omelet Ingredients

1/4 c Olive Oil	1 Onion, chopped
8 Eggs	2 tb Cumin, ground (preferably
2 tb Water	4 Garlic cloves, minced
1 ts Black pepper, ground	5 Green onions with tops,
1/2 ts Salt	1 Handful Chiles, fresh and
1/3 c Jack or Cheddar	1 ts Habanero Sauce, I use my own
2 tb Cilantro, chopped	1 Tomatoes, sliced in rounds

Instructions for Mexican Omelet

Heat the oil in the skillet on a medium burner while you mix everything except the tomato slices in a bowl. Pour the mixture in the skillet and lay the tomato slices on top. Cover with a loose lid and cook until it hardens about halfway up from the bottom. Perhaps 10 minutes- I dont measure time, either. You can stick a spatula down the side of the pan to see if it is starting to overcook near the bottom. Remove the lid and stick it under the oven broiler about 4-5 inches away and broil until golden brown on top. Serve with toast and more hot sauce. Posted to CHILE-HEADS DIGEST V3 #339 by tedm@aeon.com (Ted Moorman) on May 29, 1997

Main Ingredient: Cuisine: Mexican