Hearty Mexican Omelet Recipes

HEARTY MEXICAN OMELET

Steps:

• In a small bowl, combine the avocado, sour cream, chilies, onion, lemon juice, salt if desired, pepper and hot pepper sauce; set aside. , In a 10-in. nonstick skillet, melt butter over medium-high heat. Add tortilla pieces; cook for 2 minutes or until softened. Meanwhile, whisk eggs. Add eggs to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon avocado mixture over one side and sprinkle with cheese; fold other side over filling. , Invert omelet onto a plate to serve. Cover and let stand for 1-1/2 minutes or until cheese is melted. Serve with salsa if desired.

MEXICAN OMELET

Steps:

• Put the olive oil and bacon in a heavy skillet over medium heat and cook until the bacon is browned but not crisp, about 2 min. Stir in the chile flakes, onion, garlic, oregano, cumin, and a good pinch of salt. Cover, reduce the heat to low, and cook until the onion is tender and golden, about 10 min. Stir in-the beans and another pinch of salt, cover, and simmer just to heat through. You should have about 1/2 cup filling. Adjust the seasonings and set aside. Proceed with the omelet preparation.
• In a medium bowl, whisk together the eggs, water, salt, pepper, and herbs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan.
• When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.
• As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)
• Scatter the cheese evenly, leaving a scant margin around the omelet's edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.
• With the spatula, lift one-third of the omelet and fold it over the center like a business letter.
• Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan's edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.
• Garnish with the sour cream, avocado, salsa, and chopped cilantro.

MEXICAN OMELET

Steps:

• In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.