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Title: Mexican Omelet Categories: Bobbie not, Breakfast/b, Cheese, Eggs Yield: 2 Servings 4 Eggs; beaten 2 tb Chopped green chilies 2 tb Chopped green olives 2 ts Butter or margarine 1/4 c Shredded Cheddar cheese; (1 -ounce) Combine eggs, chilies and olives; blend well. Melt butter in a 10 inch omelet pan or heavy skillet until just hot enough to sizzle a drop of water. Pour egg mixture into pan. As mixture starts to cook, gently lift edges of omelet and tilt pan to allow uncooked portions to flow underneath. When egg mixture is set and no longer flows freely, sprinkle cheese over half of omelet. Fold omelet in half and slide onto plate. Yield: 2 servings. Submitted to magazine by Peggy Dowdy, Roanoke, Virginia MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Southern Living, October, 1981, p.200 Posted to MC-Recipe Digest by Roberta Banghart 13, 1998 |