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Northern Spanish Omelette

Date Added: Feb 9, 2010 Spanish Breakfast
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Prep Time

5 mins

Cook Time

4 mins

Ready In

9 mins

Serving

1

*to adjust serving size click on "serving box".

Description

This is a tasty, fluffy omelet. Use any vegetable to sauté using the techniques I showed you or just use a cheese of your choice.


Ingredients

  • 2  Table Spoon(s) Olives
  • 1
  • 2  Table Spoon(s) Ortega Chili
  • 2
  • 2  Table Spoon(s) Tomatoes & Green Onions
  • 3
  • 1  Table Spoon(s) Pickled Jalapenos
  • 4
  • 1/4  Cup(s) Cheddar Cheese, shredded
  • 5
  • 1  Table Spoon(s) Salsa
  • 6
  • 1  Table Spoon(s) Gaucamole
  • 7
  • 1  Table Spoon(s) Sour Cream
  • 8
  • 2  Tea Spoon(s) Butter Alternative
  • 9
  • 3  Each Extra Large Eggs
  • 10

Directions

    1. Heat butter alternative in egg pan.
    2. Once butter is melted and hot, add olives, ortega chilis, jalapeno, onions, and tomatoes.
    3. Saute for 2 minutes.
    4. Beat the eggs then add to pan, pulling the cooked egg from the outside in.
    5. Once most of the egg is cooked, flip.
    6. Add cheese in center.
    7. Bake in a 350 oven for 1 minute, or leave on stove on low heat to melt cheese.
    8. Plate by folding the omelet then topping it with salsa, guacamole and sour cream.

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