spicy mexican breakfast omlette
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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! Even folks who dont really care for eggs all that much have absolutely LOVED this dish. The marriage may not have lasted, but I sure did come out the winner from the dissolution, as I learned ALOT from my former MIL!
yield
2 (depending on serving size) but my fiancee can eat this all by himself!
prep time
7 Min
cook time
10 Min
method
Stove Top
Ingredients For spicy mexican breakfast omlette
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3 scoopeggs
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1 1/2 tsporegano, dried
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pinchsalt
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1can of el pato spicy tomato sauce
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1/4 ccheese, shredded
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1 tspoil (for pan)
How To Make spicy mexican breakfast omlette
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1Using 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.
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2After 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.
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3Crushing the oregano in the palms of your hand, sprinkle over the egg (while still cooking), and add the cheese. Mix egg (slightly).
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4Flip 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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