SPICY MEXICAN BREAKFAST OMLETTE
I learned this recipe from my ex- mother-in-law. A busybody of a woman, but an excellent (and popular!) cook! She used to make this for my ex-husband occasionally, and since he seemed to really live this dish, I learned to make it. Since then, I have made it often during the past years, and whenever I do, its always a big hit!...
Provided by Patty Contreras
Categories Eggs
Time 17m
Number Of Ingredients 6
Steps:
- 1. Using a small spoon, crack one small opening into each egg, and remove the egg whites from each egg into a bowl. Beat until well 'fluffed'. Once the whites are fluffy enough to your own satisfaction, add the yolks and beat again.
- 2. After heating oil in an omelette (egg) pan, add only the egg mixture to pan, on medium low heat. Cook until just the bottom is slighty starting to turn gold-ish brown color.
- 3. Crushing the oregano in the palms of your hand, sprinkle over the egg (while still cooking), and add the cheese. Mix egg (slightly).
- 4. Flip over entire omlette, and break up into several pieces. Add El Pato sauce, and sprinkle a pinch of salt during the last part of the cooking process. Cover and simmer on low about 5 -7 mins, stirring once half way through.
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