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Mexican Omelet with Chilies
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Prep Time:
10 minutes
Total Time:
15 minutes
Whip up a spicy omelet for a flavorful anytime meal. Viva la fiesta!
Ingredients:
  • 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 from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • Chopped tomatoes, if desired
  • Sour cream, if desired
  • Chopped fresh cilantro, if desired
Instructions:
  • Whisk together eggs, half-and-half, oregano, salt, and pepper until just blended. In a 10-inch skillet or omelet pan, heat butter over medium-high heat until hot and sizzling. Tilt the pan to ensure the bottom is evenly coated as the butter melts.
  • Gently pour eggs into the pan and continuously stir with a fork over medium heat until the bottom of the omelet lightly browns. Carefully loosen the edges with a fork, then sprinkle with cheese and chilies.
  • Gently fold the omelet to the center of the pan, allowing a portion to slide up the side. Carefully turn the omelet onto a warm plate, flipping the folded part over to create a roll effect. If needed, tuck the sides under. Finish by topping with tomatoes, sour cream, and a sprinkle of cilantro.

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