Hijole Caramba (Mexican Omelet)

(1 serving)

  • 3 large eggs
  • 2 Tablespoons milk
  • 1/2 cup Pepper Jack or Cheddar cheese
  • 1/3 cup of your favorite salsa
  • 1/4 cup diced cooked ham - optional
  • salt and pepper - to taste
In a medium bowl, beat the eggs with the milk until completely mixed and frothy.

Place a frying pan over medium heat. Spray generously with cooking spray or melt about 1 tablespoon of butter. Pour the egg mixture into the hot pan.

As the eggs begin to firm, left the edges with a spatula and tilt the pan so uncooked egg will run beneath. When the egg is nearly set, sprinkle the cheese, salsa and ham (if using) over one side. Fold the un-topped half of the omelet over the filling. Continue to cook 1 or 2 more minutes until the cheese is completely melted.

Slide the omelet onto a serving plate. If desired, top with a small dollop of sour cream and garnish with sprigs of cilantro.

Tip: If you decide to use the diced ham, consider frying it by itself first over medium heat until warmed and lightly browned. It really brings out the flavor of the meat more.

This makes one very large omelet. It can easily be cut into 2 portions for more sensible eaters.

Mr Breakfast would like to thank rodgerj for this recipe.

Recipe number 2670. Submitted 11/16/2009.