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Mexican Omelet 2

Posted in : Omelets on by : Daphne


4 x Eggs, beaten2 tbl Chopped green chilies2 tbl Chopped green olives2 tsp Butter or margarine1/4 cup 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.