Southwestern Omelet
photo by Bergy
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 eggs, beaten
- 118.29 ml water
- 1.23 ml salt
- 113.39 g can chopped green chilies, drained
- 59.14 ml finely chopped onion
- 59.14 ml butter or 59.14 ml margarine, divided
- 236.59 ml shredded monterey jack cheese or 236.59 ml cheddar cheese
- 226.79 g jar taco sauce or 226.79 g jar picante sauce
directions
- Mix together eggs, water, and salt.
- Stir in chiles and onion.
- For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
- Pour in one-fourth of egg mixture.
- As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
- When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
- Fold omelet in half, and place on a warm platter.
- Repeat procedure with remaining ingredients.
- Serve with taco sauce.
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Reviews
-
Easy straight forward omelet that has great flavor. Adding water instead of milk give the omelete a slightly different, pleasing texture. If I say chewy that is too strong an adjective, not spongy but just slightly different. I liked it. I used Jalapeno Gouda for the cheese and added 2 slices crisp real bacon chopped up & pre fried. Thanks Nurse Di for a lovely Sunday Brunch
Tweaks
-
Easy straight forward omelet that has great flavor. Adding water instead of milk give the omelete a slightly different, pleasing texture. If I say chewy that is too strong an adjective, not spongy but just slightly different. I liked it. I used Jalapeno Gouda for the cheese and added 2 slices crisp real bacon chopped up & pre fried. Thanks Nurse Di for a lovely Sunday Brunch