Mexican American Omelet

(2 servings) Printable Version

3 large eggs
1/8 teaspoon salt
1 dash pepper
2 slices American cheese - halved
2 Tablespoons salsa 2 Tablespoons green chilies - chopped
2 Tablespoons mushrooms - chopped
additional salsa and sour cream (optional)

In a small bowl, beat the eggs, salt and pepper.

Coat a 10-inch skillet with cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift the edges, letting uncooked portions flow underneath.

When the eggs are nearly set, place cheese, salsa, chilies and mushrooms over half of the eggs. Fold the omelet in half with a spatula. Cover and let stand for 1 or 2 minutes until the cheese is melted.

Serve with additional salsa and sour cream if desired.

This omelet has chilies and salsa which are common in Mexican omelets and American cheese and mushrooms which you find in omelets in the U.S. It's an international coalition of flavors.

Mr Breakfast would like to thank taintfair for this recipe.

Recipe number 921. Submitted 4/1/2003.

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