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Name: Mexican Omelet
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 1/4 ts Salt; 1/2 ts Oregano Leaves; Dried; Sour Cream; Casera Sauce; *; 1 tb Butter or margarine; 2 tb Half & Half; 2 tb Green Chiles; Chopped; 2 Eggs; Large; 1 ds Pepper

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INGREDIENTS

1/4 ts Salt
1/2 ts Oregano Leaves; Dried
Sour Cream
Casera Sauce; *
1 tb Butter or margarine
2 tb Half & Half
2 tb Green Chiles; Chopped
2 Eggs; Large
1 ds Pepper

Servings

INSTRUCTIONS

* 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

NOTES

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Mexican Omelet

1/4 ts Salt 
1/2 ts Oregano Leaves; Dried 
  Sour Cream 
  Casera Sauce; * 
1 tb Butter or margarine 
2 tb Half & Half 
2 tb Green Chiles; Chopped 
2  Eggs; Large 
1 ds Pepper

*    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.    Miscellaneous recipes from the collection of Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 1 Servings

Calories: 271
Calories from Fat: 253 (93%)

Amt Per Serving		% DV

	Total Fat 28.2g	38 %
	Saturated Fat 10.9g	55 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 5.3g
Cholesterol 40.7mg		13 %
Sodium 30.8mg		1 %
Potassium 107.7mg		3 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 3.2g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 271

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