Recipe - Mexican Omelet

Casera Sauce; *
2 Eggs; Large
2 tablespoon Half & Half
One half teaspoon Oregano Leaves; Dried
One fourth teaspoon Salt
1 ds Pepper
1 tablespoon Butter Or Margarine
2 tablespoon Green Chiles; Chopped
Dairy Sour Cream

* See Sowest 2 For the Recipe.
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Prepare the Casera Sauce; set aside. Mix the eggs, halfandhalf, oregano,
salt and pepper with a fork just until the whites and yolks are blended.
Heat the margarine in an 8inch skillet or omelet pan over mediumhigh
heat. As the margarine melts, tilt the skillet to coat the bottom
completely. When the margarine just begins to brown, the skillet is hot
enough to use. Quickly pour the egg mixture into the skillet. Slide the
skillet back and forth rapidly over the heat, and at the same time, stir
quickly with a fork to spread the eggs continuously over the bottom of the
skillet as they thicken. Let stand over the heat a few seconds to lightly
brown the bottom of the omelet. (DO NOT overcook; the omelet will continue
to cook after it is folded. Tilt the skillet; fun the fork under the edge
of the omelet to loosen from the bottom of the skillet. Sprinkle with the
cheese and chiles. Fold the portion of the omelet nearest you to the
center. (allow for a portion of the omelet to slid up the side of the
skillet.) Turn omelet out on a warm plate, flipping the fold portion of
the omelet over so the far side is on the bottom. Tuck the sides of the
omelet under if necessary. Top with the Casera Sauce and sour cream;
sprinkle with fresh, chopped cilantro, if desired.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip