Mexican Omelet 2Posted in : Omelets on by : Daphne
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.