RANCHERO OMELET
Make and share this Ranchero Omelet recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly.
- In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture.
- With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until top is thickened and no visible liquid egg remains.
- Spread hot bean mixture down center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate and pour remaining salsa on top.
Nutrition Facts : Calories 339.9, Fat 16.3, SaturatedFat 6.7, Cholesterol 447.9, Sodium 993.5, Carbohydrate 24.6, Fiber 7.7, Sugar 3.1, Protein 24
HUEVOS RANCHEROS
Steps:
- Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Nutrition Facts : Calories 360, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 228 milligrams, Sodium 430 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 16 grams
EGG BEATERS HUEVOS RANCHERO OMELET OR TORTILLA WRAP
Some cannot eat eggs and I love Huevos Ranchero any way. This recipe was made specifically for a family member.The wrap was made for a teen son. Two ways! Enjoy!
Provided by Montana Heart Song
Categories Breakfast
Time 15m
Yield 4 tortilla wrap, 4 serving(s)
Number Of Ingredients 13
Steps:
- Omelet with toppings:.
- In 10 or 12 inch skillet add olive oil and heat on medium setting.
- Soak dried cilantro with 4 tblsp cold water or used fresh chopped cilantro.
- Mix milk with Egg beaters.
- Pour in Egg Beaters mixture in skillet.
- Turn heat down to low setting.
- Sprinkle with salt.or salt substitute.
- Sprinkle with cumin.
- Sprinkle with diced green onion.
- Sprinkle with dried soaked cilantro, drained and squeezed.
- When the edges start to cook, tip the skillet so the remaining uncooked.
- mixture can flow under the omelet on all sides.
- When the middle of the omelet is set, slide out on a serving platter.
- Top with green chilies, optional black beans, salsa and olives.
- Sprinkle with shredded cheese.
- Note: You can keep warm in a 250* oven before the shredded cheese is
- used.
- Omelet Tortilla Wraps:.
- Warm the tortillas in a microwave and place in a basket with a towel covering to keep warm.
- Follow the steps and place the omelet on a platter.
- Cut the omelet into 4 sections.
- Place each omelet section in a warmed tortilla.
- Add the green chilies, optional black beans, salsa, cheese and olives.
Nutrition Facts : Calories 309.2, Fat 21.1, SaturatedFat 9.5, Cholesterol 39.9, Sodium 1263.4, Carbohydrate 18.4, Fiber 3.2, Sugar 3.5, Protein 13.9
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