Nopal Omelet Food

NOPAL OMELET

Steps:

• Steam nopales and anaheim chiles about 5 minutes or until tender.
• Beat 6 egg whites until stiff but not dry.
• In another bowl, beat 3 egg yolks until lemon-colored.
• Add the milk and salt to the beaten yolks and gently fold the yolks into the beaten egg whites.
• In a bowl, combine the nopal, green chiles, tomatoes, and seasonings.
• Cook filling in 1 Tablespoon of oil for 2-3 minutes over medium high heat.
• In a skillet cook the eggs in 1 Tablespoon of oil until the top is dry.
• Spread the filling over half the omelet and fold the other half over the filling.
• Press to seal and cook until heated through but not dry.
• Divide into 5 portions and serve with salsa.

OMELETS WITH ROASTED VEGETABLES AND FETA

Steps:

• Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
• As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.