Side Pannel
Mexican Omelet
Ingredients List
- 4 Eggs; beaten
- 2 tb Chopped green chilies
- 2 tb Chopped green olives
- 2 ts Butter or margarine
- 1/4 c Shredded Cheddar cheese; (1
- -ounce)
Directions
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.
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.
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