Mexican Omelette

highlandsranchfoodie.com

Keeping the filling simple with chorizo and cheese, this Mexican Omelette is a quick breakfast, lunch or light dinner.

INGREDIENTS

- Mexican Chorizo - Eggs - Milk - Butter - New Mexico Red Chile Powder - Cheddar Cheese

This Mexican Omelette with Chorizo is a good example of how a good balance of ingredients will allow each flavor to shine.

Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.

1

Melt 1 Tablespoon butter, in an omelette pan. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.

2

With the pan setting on the burner, move it in a circular motion. This movement will distribute the uncooked eggs in the pan and set the omelette quicker.

3

Once the eggs are almost set, add the cooked chorizo and cheese on top of the egg mixture. Using a flexible spatula, quickly roll or fold the omelette.

4

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highlandsranchfoodie.com