Friday, November 19, 2010

Queso Chihuahua Olive and Tomato Omelette

Yum!  A two egg omelette is lighter on the tummy and doesn't give you that stuffed feeling in the morning.  The flavor of this omelette is very nice!
     Recipe:  Slice a small handful of pitted black olives in half and then slice the olive halves into slivers. 
     Fine dice half of a ripe plum tomato. 
     Cut some thin slices of chihuahua cheese. 
     Whisk 2 eggs till they are almost foamy.
     Heat a non stick saute pan over medium heat. 
     Add about 2 to 3 pats of unsalted butter. 
     Add the whisked eggs and immediately sprinkle the olives and tomatoes over the eggs. 
     Use a rubber spatula to spread the uncooked eggs over any thin spots on the omelette.
     Flip the omelette in the pan. 
     Place the Chihuahua cheese slices on the omelette. 
     Triple fold the omelette with a spatula and slide it onto a plate. 
     Place some warm tomatillo sauce and warm dark dried chile sauce on the plate. 
     Garnish with jalapeno slices.
     I have posted a few tomatillo salsa verde recipes and hot sauce recipes in my food and recipe blog.  Quality store bought Mexican sauces are good to use too. 
     This omelette has a great flavor and is much lighter than a three egg omelette.  The olive, tomato and cheese combination is classic.  The milky after taste of chihuahua cheese is very satisfying in an omelette.  This omelette is a mildly spicy way to start a day! ...  Shawna

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