Mexican Omelet
Try this Mexican Omelet recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
mexican
breakfast
summer
spicy (hot)
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 onion chopped
- 8 eggs
- 1/2 ts salt
- 1/4 c olive oil
- 2 tb water
- 4 garlic minced
- 5 green onions with tops,
- 2 tb cumin, ground (preferably
- 1 tomatoes, sliced in rounds
- 1 handful chiles, fresh and
- 1 ts black pepper, ground
- 1/3 c jack or cheddar
- 1 ts habanero sauce, i use my own
- 2 tb cilantro, chopped
- Carbohydrate 32.94651 g
- Cholesterol 8460 mg
- Fat 212.63626 g
- Fiber 3.473500041008 g
- Protein 254.13165 g
- Saturated Fat 63.95094 g
- Serving Size 1 1 Serving (2155g)
- Sodium 2809.398375 mg
- Sugar 29.473009958992 g
- Trans Fat 33.76164 g
- Calories 3054 calories
Heat the oil in the skillet on a medium burner while you mix everything except the tomato slices in a bowl. Pour the mixture in the skillet and lay the tomato slices on top. Cover with a loose lid and cook until it hardens about halfway up from the bottom. Perhaps 10 minutes- I dont measure time, either. You can stick a spatula down the side of the pan to see if it is starting to overcook near the bottom. Remove the lid and stick it under the oven broiler about 4-5 inches away and broil until golden brown on top. Serve with toast and more hot sauce. Posted to CHILE-HEADS DIGEST V3 #339 by tedm@aeon.com (Ted Moorman) on May 29, 1997
