Spicy Mexican Breakfast Omlette
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1 1/2 tsporegano, dried
1can of el pato spicy tomato sauce
1/4 ccheese, shredded
1 tspoil (for pan)
How to Make Spicy Mexican Breakfast Omlette
- Using a small spoon, crack one small opening into each egg, and remove the egg whites from each egg into a bowl. Beat until well 'fluffed'. Once the whites are fluffy enough to your own satisfaction, add the yolks and beat again.
- After heating oil in an omelette (egg) pan, add only the egg mixture to pan, on medium low heat. Cook until just the bottom is slighty starting to turn gold-ish brown color.
- Crushing the oregano in the palms of your hand, sprinkle over the egg (while still cooking), and add the cheese. Mix egg (slightly).
- Flip over entire omlette, and break up into several pieces. Add El Pato sauce, and sprinkle a pinch of salt during the last part of the cooking process. Cover and simmer on low about 5 -7 mins, stirring once half way through.