MEXICAN OMELETTE
Make and share this Mexican Omelette recipe from Food.com.
Provided by Matty B
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first three ingredients in bowl and mix well.
- Heat up small skillet with oil over medium heat, add mixed ingredients.
- As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
- When omelette is relatively solid add other ingredients and allow cheese to melt.
- Fold in half and serve.
- Enjoy!
MEXICAN POTATO OMELET
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
- In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
- Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
- In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.
Nutrition Facts : Calories 304 g, Fat 21 g, Fiber 1 g, Protein 17 g
MEXICAN OMELET WITH CHILIES
Have a fiesta morning, noon or night with this hot omelet for two. Olé!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Mix eggs, half-and-half, oregano, salt and pepper with fork just until whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.
- Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Sprinkle with cheese and chilies.
- Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary. Top with tomatoes and sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 400, Carbohydrate 4 g, Cholesterol 495 mg, Fat 2, Fiber 0 g, Protein 20 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 230 mg
HEARTY MEXICAN OMELET
Steps:
- In a small bowl, combine the avocado, sour cream, chilies, onion, lemon juice, salt if desired, pepper and hot pepper sauce; set aside. , In a 10-in. nonstick skillet, melt butter over medium-high heat. Add tortilla pieces; cook for 2 minutes or until softened. Meanwhile, whisk eggs. Add eggs to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon avocado mixture over one side and sprinkle with cheese; fold other side over filling. , Invert omelet onto a plate to serve. Cover and let stand for 1-1/2 minutes or until cheese is melted. Serve with salsa if desired.
Nutrition Facts : Calories 608 calories, Fat 39g fat (18g saturated fat), Cholesterol 90mg cholesterol, Sodium 1181mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 6g fiber), Protein 47g protein.
MEXICAN OMELET
Steps:
- In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.
Nutrition Facts :
MEXICAN OMELET
Provided by Food Network
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat broiler.
- Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
- While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
- Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
- To serve, invert onto a heated serving platter and brush with reserved melted butter.
MEXICAN OMELETTE
Make and share this Mexican Omelette recipe from Food.com.
Provided by tasb395
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients, except taco seasoning.
- Pour into heated skillet and cook until done on one side, sprinkle generously with taco seasoning, flip over and cook other side, season other side.
- Fold over if thin enough.
- Serve with your favorite breakfast side and salsa and sour cream.
Nutrition Facts : Calories 327.4, Fat 20.3, SaturatedFat 7.9, Cholesterol 645.1, Sodium 1020.8, Carbohydrate 14.9, Fiber 3.6, Sugar 7.6, Protein 22.6
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