MEXICAN OMELETTE
Make and share this Mexican Omelette recipe from Food.com.
Provided by Matty B
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first three ingredients in bowl and mix well.
- Heat up small skillet with oil over medium heat, add mixed ingredients.
- As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
- When omelette is relatively solid add other ingredients and allow cheese to melt.
- Fold in half and serve.
- Enjoy!
FLUFFY SAUSAGE OMELET
Steps:
- Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.
Nutrition Facts : Calories 357 calories, Fat 29g fat (14g saturated fat), Cholesterol 378mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein.
MEXICAN OMELET
Provided by Food Network
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat broiler.
- Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
- While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
- Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
- To serve, invert onto a heated serving platter and brush with reserved melted butter.
MEXICAN CHEESE OMELET
I have to say our 15 year old started making them and I luv them so thought I would share You can add more cheese if you like and throw in some veggies too. We have made this with cut up ham also.
Provided by faith58
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Scramble eggs in a bowl.
- Melt 1/2 TB butter in a pan.
- Add your eggs and when it looks like the edges are starting to set add your mexican cheese.
- Gently fold your omelet and flip.
- If you would like you can sprinkle extra cheese!
- Enjoy!
Nutrition Facts : Calories 270.1, Fat 19.8, SaturatedFat 9.4, Cholesterol 457.6, Sodium 513.2, Carbohydrate 2.3, Sugar 2.3, Protein 19.7
SAUSAGE, MUSHROOM, AND TOMATO OMELET
A yummy, creamy breakfast that only takes about ten minutes to make!
Provided by Hi224
Time 20m
Yield Makes 1 big omlet
Number Of Ingredients 6
Steps:
- Turn the stove on medium. Butter two pans and put them on the stove. Get a little bowl, and mix the eggs (hand mix them). Once you are done, add the cream (or the milk) to the eggs and mix them together.
- Set the mixture aside. Cut the sausage link to desired size and put them in one of the pans. Cut the mushrooms into fourths and put them in the pan with the sausage. Once they are done cooking, put them in a bowl. Note: the sausage should be half way cooked. If you are not done cutting the mushrooms when the sausage is half way cooked, turn it on low. Remember to turn it back on medium!
- Take the second pan and put the egg mixture in the pan, covering the hole pan. let it cook for about 4 minutes. Add cheese on the eggs. Note: Take your spatula and push the eggs on the side of the pan and push it in the pan. While you are doing that hold the pan a little bit downwards so the liquid cooks.
- Add the mushrooms, sausage, and tomatoes on ONE SIDE ONLY. Flip the side with nothing on it on top of the other side. cook about 30 seconds more. Tip: Slide the omelet off the pan by tipping the pan over slowly.
- Enjoy!
CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture 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 half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
BAKED CHEESE AND SAUSAGE OMELET
Perfect for holidays or when you just don't want to fuss over the stove-top. This recipe is so easy, with great results. Any type of cheese and sausage can be used. Also, other ingredients can be added, I usually add some shrooms and a dash of cayenne pepper, use your imagination. Do ahead: you can cook the sausage and onions the day before and refrigerate. This is adapted from Food Network, Giada's show. Hope you enjoy!
Provided by Scoutie
Categories Breakfast
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Lightly butter an 8 by 8-inch baking dish.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
- In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
- Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
- Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
- Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 598.4, Fat 46.1, SaturatedFat 17.5, Cholesterol 501.9, Sodium 1409.6, Carbohydrate 8.2, Fiber 1.1, Sugar 4.5, Protein 36.8
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.
Nutrition Facts :
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
MEXICAN SAUSAGE & CORNBREAD STRATA
Steps:
- In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.
Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SAUSAGE, POTATO AND CHEESE OMELET
This is definitely a hearty breakfast that is relatively quick to put together. It makes a great little brunch dish, served with a salad, some spiced juice, and a variety of fresh fruit.
Provided by JackieOhNo
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
- Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
- Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 608.2, Fat 43.1, SaturatedFat 15.5, Cholesterol 344.5, Sodium 984.8, Carbohydrate 17, Fiber 1.9, Sugar 1.6, Protein 36.2
MEXICAN JACK CHEESE OMELET
Make and share this Mexican Jack Cheese Omelet recipe from Food.com.
Provided by sgtwife
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- "Grate"in a blender, cook in skillet,& fold into omelet.
Nutrition Facts : Calories 438.5, Fat 32.5, SaturatedFat 15.7, Cholesterol 686.4, Sodium 518.9, Carbohydrate 2, Sugar 1.4, Protein 33.1
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