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Spicy Mexican Omelet

Here's a tip for making good omelets: Cook the things that you want cooked before you add it into the eggs, and have everything at room temperature.

Source and licence

"Spicy Mexican Omelet" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spicy_Mexican_Omelet, revision 4517809), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spicy_Mexican_Omelet&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517809

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
  2. Beat eggs with salt. Set aside.
  3. Combine chiles, salsa, cilantro, and cheese. Set aside.
  4. Heat a large nonstick skillet over medium high heat. Quickly swirl with butter and crack in the eggs. Cook until egg is set and well browned on side facing pan.
  5. Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.
  6. Sprinkle with chopped cilantro and serve warm.