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  Added: Sep 12, 2007  •  Visited (510)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mexican Sunset Omelet
What You Need:
  • 2 to 3 tablespoons com oil
  • 2 cups cooked egg noodles
  • 1 large tomato, peeled and chopped
  • ˝ onion, chopped
  • 2 fresh serrano chilies, peeled, seeded and finely chopped
  • Seasoned salt to taste
  • Seasoned pepper to taste
  • 3 eggs, beaten until frothy
  • ˝ cup half and half or evaporated milk
  • ˝ cup grated Monterey Jack cheese

  • How To Cook:
    1. Heat oil in a large 12-inch nonstick skillet; saute noodles until golden.

    2. Add tomato, onion and chilies; season to taste, tossing lightly.

    3. Combine eggs and half and half; pour over noodles.

    4. Sprinkle with cheese; do not stir.

    5. Let egg mixture set (cover if necessary) about 4 to 6 minutes.

    6. Reduce heat to low; cook, covered, until cheese is melted.

    7. Cut in wedges and serve immediately.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Pasta » Noodle
    Main Ingredient » Vegetables » Tomatoes
    Dish » Breakfast Dishes

     





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