Tex-Mex Omelet |
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Tex-Mex Omelet
featuring George Duran
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Check out this tasty tex mex omelet! |
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| Ingredients: | ||||||||||||||||||||||||||||||
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1 tablespoon(s) olive oil |
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In a small non-stick skillet, sauté the bell peppers and onions in the olive oil just until softened. Remove from heat and stir in the salsa and cilantro. Set aside.
In a medium bowl, whisk together the eggs, milk, taco seasoning and black pepper until blended.
Melt the butter in a 10-inch skillet over medium heat. Swirl it around and up the sides of the skillet to coat. When the butter begins to foam, pour in the eggs. Let the eggs cook for about 30 seconds, then begin running the spatula around the sides of the pan, lifting the edges of the omelet. Cook for 3 to 4 minutes.
Spoon the sautéed vegetables evenly over the omelet surface and follow with the grated cheese. Turn off heat.
Take the spatula and run it about halfway under the omelet. Lift that side and fold the omelet in half. Slide the folded omelet back into the center of the pan, and let stand for a few seconds to allow cheese to melt.
Serve with sour cream |
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