| |
|
What You Need:
(To Serve: 1)
|
|
|
OMELET
2 eggs
2 tablespoons milk
1/8 teaspoon salt
FILLING #1
1 tablespoon chopped green chili
½ cup grated Monterey Jack cheese
½ cup sour cream
FILLING #2
1 tablespoon cooked Chorizo sausage
1 tablespoon chopped green olives
1 tablespoon cooked chopped onion
OPPING (FOR THE MORE ADVENTUROUS)
½ cup canned enchilada sauce
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Beat together the eggs, milk, and salt. Pour into a 9-inch pie plate. Cook one minute in the microwave oven.
|
2. Push the set part of the omelet to the center of the dish. Cook 30 seconds more.
|
3. Push the set part, again, to the center. Cook 45 seconds more. Let stand 30 seconds. Loosen edges, if necessary.
|
4. Put in filling, fold one half over the other half, and slide the omelet onto a warm serving plate.
|
|
TIP:
|
|
If you can't find Chorizo sausage, substitute regular sausage and 1/8 teaspoon chili powder. Also, these omelets can be made up ahead of time and then popped back into your microwave oven for 30 seconds to reheat. While you might never try to reheat an omelet by conventional methods, it works perfectly in the microwave oven.
|
|
|
|
|
