Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat. Divide the potato, bell pepper, chile, onion and cilantro between them. Season with salt and pepper. Sauté until vegetables are tender. Add eggs and cook, lifting up the edges with a rubber spatula
until set up. Flip omelets and remove from heat. Meanwhile, cook the tortillas on a dry griddle or in a skillet; keep warm.
Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler until cheese is melted. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets. Top with sour cream and a sprig of cilantro.
Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat. Add the garlic, onion, celery and peppers and sauté until tender. Add the remaining ingredients and simmer 20 minutes.
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|Serving Size: 1 Serving (3381g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 450 (30%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 383.8mg||118 %|
|Sodium 13780.2mg||475 %|
|Potassium 10139.2mg||267 %|
|Total Carbohydrate 241.3g||71 %|
|Dietary Fiber 56.3g||225 %|
|Sugars, other 185g|
|Protein 62g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1515
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