Real Recipes From Real Home Cooks ®

spicy mexican breakfast omlette

Recipe by
Patty Contreras
RIVERSIDE, CA

I learned this recipe from my ex- mother-in-law. A busybody of a woman, but an excellent (and popular!) cook! She used to make this for my ex-husband occasionally, and since he seemed to really live this dish, I learned to make it. Since then, I have made it often during the past years, and whenever I do, its always a big hit! Even folks who dont really care for eggs all that much have absolutely LOVED this dish. The marriage may not have lasted, but I sure did come out the winner from the dissolution, as I learned ALOT from my former MIL!

yield 2 (depending on serving size) but my fiancee can eat this all by himself!
prep time 7 Min
cook time 10 Min
method Stove Top

Ingredients For spicy mexican breakfast omlette

  • 3 scoop
    eggs
  • 1 1/2 tsp
    oregano, dried
  • pinch
    salt
  • 1
    can of el pato spicy tomato sauce
  • 1/4 c
    cheese, shredded
  • 1 tsp
    oil (for pan)

How To Make spicy mexican breakfast omlette

  • 1
    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.
  • 2
    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.
  • 3
    Crushing the oregano in the palms of your hand, sprinkle over the egg (while still cooking), and add the cheese. Mix egg (slightly).
  • 4
    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.

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