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Entrée – Breakfast
My Omelet Mexican Style

This recipe was inspired by
Marcia Collins, of Charlotte, NC (USA).

Yield: two portions


First Step
1/4 c. Spanish onions, diced
1 each Anaheim pepper, seeded and diced
2 each tomatillos, seeded and diced
2 Tbsp. olive oil, virgin

Second Step
1 Tbsp. lime juice, fresh
1/2 c. tomatoes, seeded and diced
1 Tbsp. cilantro, fresh and chopped

Third Step
6 each large eggs
1/4 c. half and half
1/2 c. pepper jack cheese, shredded
to taste pepper

First Step procedure:
Sauté the vegetables in the olive oil until tender.

Second Step procedure:
Add the tomatoes, cilantro and lime juice. Chill.

Third Step procedure:
Combine the eggs and half and half. Mix thoroughly.

Pour the beaten egg mixture in a non-stick pan. Cook over medium heat, using a spatula to gently move the eggs around the pan, allowing them to cook evenly, until eggs are set.

Add the cooked vegetables to the omelet and top with cheese. Season with pepper. Fold the omelet in half and serve family style.