Title: Mexican Omelet
Categories: None
Yield: 1 Servings

1/4 c Olive Oil
8 Eggs
2 tb Water
1 ts Black pepper, ground
1/2 ts Salt
1/3 c Jack or Cheddar
-cheese-grated
2 tb Cilantro, chopped
1 Onion, chopped
2 tb Cumin, ground (preferably
-toasted first)
4 Garlic cloves, minced
5 Green onions with tops,
-chopped
1 Handful Chiles, fresh and
-rehydrated, sliced into
-strips
1 ts Habanero Sauce, I use my own
-in the style of Melinda
1 Tomatoes, sliced in rounds
-(up to 2)

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 don't 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