Huevos con Verde
Omelets are nostalgic for me since growing up I always remember my daddy eating them. I remember his instructions to cook one and you can't let it burn! Strangely, I find cooking omelets way easier than scrambled eggs.
So how about a delicous omelet that packs a lot of flavor? A Mexcan style omelet. This one's for you Daddy!
I used just enough cheese to know it was there without adding too many calories. I topped it with crumbled multigrain tortilla chps and verde sauce.
This is by far my favorite version of an omelet.
Time for breakfast. Oh yeah!
Ingredients:
1/2 cup egg beaters
2-3 Tbsp shredded Mexican cheese
2 Tbsp of verde sauce, I prefer Taco Bell's for this
About a palm full of crushed tortilla chips
non-stick spray for pan
pepper to taste*
*Actually nearly everything in this recipe is to taste. Cheese, chip, and verde it up as much as you want.
Spray an 8 inch skillet with non-stick spray and place over low-medium heat. You DO NOT want your skillet too hot or the bottom of your omelet will burn. You want it to cook through without scorching.
Add 1/2 cup egg beaters to skillet. Pepper and stir the egg around to distribute the pepper before it starts to stick. This is the best way I've found to distribute the pepper or else it will all float to the center.
So here's the thing about Egg beaters. They're kind of flat in comparison to fresh eggs so they need a little help getting 'fluffy'. If you're using real eggs you can probably skip this step.
Just as the egg is beginning to stick push it around a bit to make mounds like you would if you were making scrambled eggs. This is not something you would typically do for an omelet because you wouldn't want to create holes. But if you do this early you'll still have enough liquid to swirl around your pan to fill up the holes and create a solid omelet.This technique gives Egg beaters a little more oomph.
When nearly all of your 'liquid' is set add your cheese.
Begin loosening the edges of your omelet by pushing them gently with your spatula.
When all of your edges will release from the skillet without tearing then you are ready to fold. Gently slide your spatula under the omelet until you reach the center then lift one side over the other.
The heat trapped inside the egg will finish melting your cheese.
Slide your omelet onto your plate. Top with crumbled chips and verde sauce.
Enjoy!