Eggs

Becky's Tostada Omelet

Puffy Omelet


Becky's Tostada Omelet

1 Tablespoon butter
2 eggs
1 Tablespoon cold water
1/2 teaspoon onion flakes
1/2 teaspoon parsley flakes
1/4 teaspoon dried cilantro
black pepper and red pepper to taste
2 Tablespoons shredded Cheddar
2 Tablespoons shredded mozzarella
yellow corn tortilla chips

In a small skillet, melt butter over medium heat. Mix eggs and water; beat lightly with fork. Add to skillet. Immediately sprinkle spices over entire mixture, then add cheeses in a single stripe across omelet. Crush a handful of chips and sprinkle over cheese. When eggs are "set", fold one side, then the other, over center line of cheese and chips. Serve immediately.

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Puffy Omelet

4 eggs
1 Tablespoon
butter
2 Tablespoons
cold water

Ham and Cheese Sauce:
1 Tablespoon butter
1 Tablespoon
flour (all purpose)
2/3 cup
milk
1/2 teaspoon
fines herbs
1/3 cup shredded cheese
(cheddar, swiss, or cheddar/jack mix)
1/4 cup diced cooked ham

Preheat oven to 325°.

Separate egg yolks and whites in two mixing bowls. Beat yolks.

Beat egg whites until frothy. Add cold water. Continue beating until stiff peaks form. Fold egg yolks into egg whites.

In an ovenproof skillet melt butter. Pour in egg mixture and smooth it a little lower in the center than on the edge. Cook over low heat for 8 minutes.

Put skillet into oven and bake for 8 to 10 minutes. Remove from oven and gently loosen with a metal spatula. Transfer to large platter. Score once across omelet, slightly off center. Fold smaller side on top. Cut into two parts and serve with ham and cheese sauce:

While omelet is baking, melt butter in saucepan. Stir in flour. Add milk. Cook over medium heat until thickened; continue cooking another one minute. Stir in herbs and cheese and mix well, then add ham. Stir till heated. Serve over omelet or on the side.

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