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Hi I’m Betty, welcome to Betty’s Kitchen. Today I’m going to make a fantastic Mexican omelet it’s going to be omelet for two people. So my husband and I will be having that for a Sunday morning breakfast, it’s one of my tastiest dishes and I think that you already like it. I might get started at working on some vegetable that are going to go into that omelet. I have a small wrap in here, it’s good and I put a one half tablespoon of just a regular margarine and I’ve melted it you see it’s a very small amount.
To that I’m going to add one quarter cup of fairly finely chopped green pepper, it’s just bell pepper, It’s hard to get it all out after it’s chopped once it stick together, that goes in to the skillet and then I have red pepper that is fairly finely chopped, one quarter cup so each of these same amount and then I have chopped onion, one quarter cup. It’s a nice blend here of some vegetables that will spice up our omelet but I’m going to prepare them first by sautéing them on the stove.
There are couple reasons for this; one is that I don’t particularly like crunchy vegetables in an omelet so I like to have them soft. Another thing is you can go ahead and add your spices and the spices can get cooked and blended into the flavor of the omelet because it is coming from the vegetables.
The spices I am using, one quarter of a teaspoon of chili powder, so go kind of light on that, you can change that amount if you want more or less. And then I’m going to use a little bit of cumin, it’s just a dash, I didn’t even measure it in a measuring spoon but just a very small amount just to get the flavor in there but not much extra. So those are our staring ingredients, I’m going to stir this together.
Now we have our vegetables and spices cooked down until they’re soft and not too crunchy so they could be added easily and eaten easily in the omelet. I have some margarine, one table spoon of margarine that is melted that I turned off the heat because I’m going to deal with my eggs prepared first. So I’m coming over here and what I have in here are six eggs but I only save four of the yolks.
So four yolks but all six egg whites, now I do that to save a little bit on the fat but also makes it lighter and frothier, I think it’s a better omelet, give this a light salting to your taste somewhat giving a measurement just whatever you think is right and then we’re going to grind some pepper over the top of that. Just some freshly ground black pepper corns. And then we’re going to blend. And I’ve got a mixture out here because I want this blended extremely well. So I’m going to turn on, it’s going to make a little noise so I’ll just stop talking for a minute.
So that looks good enough, you want to incorporate as much air as possible and it has—so it will be nice and fluffy. So let me unplug this and get rid of it. And I’m going to turn on the skillet. Notice that I have some cheese sitting here, this is mild cheddar and Monterey Jack cheese. You might also pick out something like a nacho and taco cheese something like that has a little bit of spice to it and has the right blend of cheeses. So I’m going to bring that over here so when I need it, I’ll have it available to egg.
I’m turning on the skillet, I don’t have an omelet pan, if you have an omelet pan you might choose to do it that way but I just pour the beaten eggs in here when this is not so hot, you don’t want it hot enough for its smoking but it does need to be nice and hot to receive the eggs and have them to start cooking immediately.
So my plan is to put them in here and then I’ll use this spatula to lift and let parts of it run underneath and there it is getting nice and hot so let’s go ahead. I’m just pouring in these beaten eggs and then I’m going to let it sit there for a minute. I think I have the heat pretty much where I want it, it will start cooking around the edges and then just let it sit, it will have something that is cooked on the edges but not cooked in the middle so when it’s appropriate, I’m going to lift that up and let some of the top part go underneath.
But it’s sort of a matter of waiting at this point, I’m going to turn that heat at just a tiny bit but just be careful because it can easily burn on the bottom if you’re not really paying attention. So you might want to look at the bottom, it should be nice and toasty looking but not burned. Now you’re going to lift these up and let some of that go underneath. This helps it to get done faster and also get done in an even manner. You might have to do that a few times because there’s going to be the top part and you’ll want it to manage to make its way underneath.
Now you might think that I’m scrambling these and might think of a more as scrambled eggs but it’s not really, when it’s done enough, it will hold its shape enough that I can turn it over, I think that I want to turn it down just a little bit. And when I can turn it over basically we’ll have the form of an omelet. I’m going to look underneath, yup it needs to be turned, so turn it over and you can see that omelet shape.
It will just cook for a few seconds on that bottom side so that’s when we add in our spices and our chopped fish which are thoroughly cooked so we don’t have to worry about cooking them through while the eggs are cooking, spread that out over half of it and then add your cheese, the amount that you want. This is one half cup and so you might want all of it, I think I’ll go ahead and take all of it or maybe put some on the top. Fold this over like this and then it’s ready to serve.
So here is our Mexican omelet, put that little extra cheese on the top and to finish it off here, let’s cut it and put it on the serving plate, right just down the middle this is for two. And if we take this portion over here put it on our serving plate then I have made some toast and in the mean time just some thick sliced toast that have buttercup in bottom and put it in the skillet. And put it on top of the stove as the vegetables were cooking. Also I have to go with my breakfast, a cup of coffee that has chocolate flavor.
It goes well with Mexican food and I’ve created that by just making regular cup of coffee with a coffee maker and then there are these packets from Splenda, that are flavors for coffee a picked the mocha flavor so it’s a very dark chocolaty tasting flavor and I add a few extra artificial sweeteners to that because I like my coffee sweet but that’s my complete breakfast and I think I’ll enjoy it.