Spicy Mexican Breakfast Omlette Recipes

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SPICY MEXICAN BREAKFAST OMLETTE

I learned this recipe from my ex- mother-in-law. A busybody of a woman, but an excellent (and popular!) cook! She used to make this for my ex-husband occasionally, and since he seemed to really live this dish, I learned to make it. Since then, I have made it often during the past years, and whenever I do, its always a big hit!...

Provided by Patty Contreras

Categories     Eggs

Time 17m

Number Of Ingredients 6



Spicy Mexican Breakfast Omlette image

Steps:

  • 1. Using a small spoon, crack one small opening into each egg, and remove the egg whites from each egg into a bowl. Beat until well 'fluffed'. Once the whites are fluffy enough to your own satisfaction, add the yolks and beat again.
  • 2. After heating oil in an omelette (egg) pan, add only the egg mixture to pan, on medium low heat. Cook until just the bottom is slighty starting to turn gold-ish brown color.
  • 3. Crushing the oregano in the palms of your hand, sprinkle over the egg (while still cooking), and add the cheese. Mix egg (slightly).
  • 4. Flip over entire omlette, and break up into several pieces. Add El Pato sauce, and sprinkle a pinch of salt during the last part of the cooking process. Cover and simmer on low about 5 -7 mins, stirring once half way through.

3 scoop(s) eggs
1 1/2 tsp oregano, dried
pinch salt
1 can of el pato spicy tomato sauce
1/4 c cheese, shredded
1 tsp oil (for pan)

SPICY OMELETTE

This is my own concotion. It's kind of an elementary recipe, really kind of goofy actually but I absolutely love omelettes and I have been working on this one for a while, adding imgredients and taking them out.

Provided by NovemberSong

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6



Spicy Omelette image

Steps:

  • Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
  • Once eggs are in frying pan and cooking for a minute, add sausage.
  • Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
  • Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!

Nutrition Facts : Calories 535.9, Fat 37.9, SaturatedFat 20.6, Cholesterol 516.5, Sodium 878.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 35.2

2 large grade a eggs
1 cup milk
salt and pepper (to taste)
3 tablespoons Tabasco jalapeno sauce (or however much you like)
1 cup venison sausage (or whatever you like, but venison sausage is really good like this)
1/2 cup sharp cheddar cheese

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



Mexican Omelet with Chilies image

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

4 eggs
1/4 cup half-and-half
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
1/4 cup Old El Paso™ chopped green chiles
Chopped tomatoes, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired

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



Mexican Omelette image

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!

3 eggs
2 tablespoons milk
1/2 teaspoon parsley (optional)
1 tablespoon vegetable oil
1/4 cup chopped green pepper
1/2 cup salsa, drained
1/2 cup shredded monterey jack cheese

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