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Monday, December 27, 2010

Mexican Omelette

I am a vegetarian, but not a Vegan. I eat eggs in cakes, cookies, ice creams and other yummy desserts. I don't like plain eggs in any shapes or forms, not boiled, not poached, not scrambled...and not even plain Omelets... I can only eat an Omelet, if the taste of egg is completely masked by other flavors. So I came up with this spicy recipe. I called it Mexican, because of its ingredients. I eat this with tons of salsa or hot sauce, and jalapenos on the toast on English muffins with hash browns on the side, and this is how I get my protein....I am sure you get the picture..

This recipe yields one serving.


• 2 eggs

• 1 table spoon water

• 1/2 teaspoon corn starch

• One small yellow onion

• 1 Serrano pepper

• 1 table spoon chopped cilantro leaves

• Salt and pepper to taste

• 2 teaspoon Olive oil

• 1/4 cup shredded cheddar or Pepper jack cheese.


• Beat egg, water and corn starch together.

• Add chopped onion, chopped Serrano pepper, cilantro salt and pepper.

• Heat a skillet on high heat

• Add olive oil spreading it evenly by lifting the skillet and turning it in circular motion.

• Before the oil starts burning add the egg batter.

• Turn the heat to medium and cover the skillet.

• Cook for about 30 sec

• Flip the omelet carefully.

• Add cheddar cheese/Pepper jack cheese on one half of Omelette.

• Fold the other half over the cheese and cook for another 30 sec.

• Serve hot with side of Salsa, or hot sauce, Sour cream, and Jalapeno peppers with desired toasted slice of bread, bagel or English muffins.


 You may add green onions and tomatoes to the batter, but I personally don't like the cooked mushy tomatoes in the omelet.

 You can sauté some onions slices, chopped green peppers and sliced mushrooms and fold the mixture along with cheese in the omelet.

 Instead of serving Potatoes on side you can sauté and brown cubed potatoes along with onions, mushroom and green peppers with hint of cumin powder, cayenne pepper and curry powder. Fold this mixture in the omelet with cheese before serving.

 Instead of using cheddar or Pepper Jack cheese you can use any one of the desired varieties of shredded cheese for example plain Monterrey Jack, Mozzarella, Cumin Gouda, plain Gouda, or Habanero cheddar, or Habanero Monterrey jack.

 Basically you cannot go wrong with any of the above combination.

Recipe and Photographs by Surekha.

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