Mexican Omelet

Mexican Omelet

3 eggs
1 Tbsp. margarine or butter
2 Tbsp. chopped canned green chilies
1/4 cup shredded Monterey Jack cheese
Mexican salsa
Dairy sour cream

Mix eggs with fork just until whites and yolks are blended.  Heat margarine in 8-inch skillet or omelet pan over medium-high heat just until margarine begins to brown.  As margarine melts, tilt skillet to coat bottom completely.

Quickly pour eggs, all at once, into skillet.  Slide skillet back and forth rapidly over heat and, at the same time, stir quickly with fork to spread eggs continuously  over bottom of skillet as they thicken.  Let stand over heat a few seconds to lightly brown bottom of omelet.  (Do not overcook--omelet will continue to cook after folding.)

Tilt skillet; run fork under edge of omelet, then jerk skillet sharply to loosen eggs from bottom of skillet.  Sprinkle with green chilies and cheese.  Fold portion of omelet nearest you to center.  (Allow for portion of omelet to slide up side of skillet.)

Grasp skillet handle; turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom.  Tuck sides of omelet under if necessary.  Top with salsa and sour cream; sprinkle with snipped cilantro if desired.


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