Spicy Mexican Breakfast Omlette Recipes

CHORIZO SPICY OMELETTE

Steps:

• 1. Fine chop red onions, bell peppers, tomato & slice your mushrooms and leave on cutting board or put into bowel. You can omit fresh tomato and use rotel for extra spice.
• 2. In Skillet, spray with Non=stick Spray, heat to medium heat, when warmed, add 1/2 tube of chorizo, flatten meat mixture out with a spatula. Let this cook a few minutes, then break up meat & stir to allow it to brown slightly. This meat mixture is RED and won't turn golden brown, just lightens colour a lil', be sure not to burn it! When starts to cook good, add onions & cook five minutes, stir often. Then add mushrooms, fresh spinach and stir and allow to cook another five or so minutes. (If you like wilted spinach, cook a few minutes more). Set this pan aside.
• 3. While chorizo is cooking, get a medium bowel, whip 1 egg yolk with 3 egg whites, add just a splash of water to keep eggs from "watering", milk is NOT suggested. Add pinch of sea salt, dash of all spice. During the last 5 minutes of chorizo cooking, pour egg mixture into a small non-stick warmed pan that is sprayed with non-stick spray or use an omelette pan. Over low heat, start to cook eggs, DON'T STIR, raise pan and slightly "swirl" pan to allow egg mixture to coat the sides of the pan, continue to do this until eggs are almost cooked, be sure to keep tempature regulated to not burn or over brown egg mixture.
• 4. When egg mixture is cooked at the sides of the pan, add shredded cheese, reserved chorizo/veggie mixture and top with rotel on ONE SIDE of the omelette covering only half of it, close to the handle side of pan. Pull pan half off of heat to allow the egg only half of the omelette to cook a little longer, when not so runny, peel edge of omelette over to cover other chorizo/veggie side of omelette, push pan back onto of the heat for 1-2 minutes.
• 5. Take a warmed plate, cover omelette pan with it and then turn pan over into the plate. It will land where it needs to stay so if want to make moon shape or take up half of plate, put rounded side of omelette near edge of plate before flip onto it. Can add lil' more rotel or tomato, cheese to top it off, cut into half & serve with a slice of whole grain toast & share this spicy omelette with a loved one for breakfast, midnight snack or anytime!

MEXICAN OMELETTE

Steps:

• Combine first three ingredients in bowl and mix well.
• Heat up small skillet with oil over medium heat, add mixed ingredients.
• As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
• When omelette is relatively solid add other ingredients and allow cheese to melt.
• Fold in half and serve.
• Enjoy!

SPICY OMELETTE

Steps:

• Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
• Once eggs are in frying pan and cooking for a minute, add sausage.
• Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
• Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!

MEXICAN OMELET

Steps:

• Preheat broiler.
• Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
• While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
• Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
• To serve, invert onto a heated serving platter and brush with reserved melted butter.

SPICY MEXICAN BREAKFAST OMLETTE

Steps:

• 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.