New Mexico Omelet
Source of Recipe
the web
Recipe Introduction
(1 serving)
List of Ingredients
FOR FILLING:
8 Zucchini Squash (medium size) - sliced about 1/8 inch thick (do
not peel)
1 small can corn kernels
1 finely chopped small white onion
1/2 cup fresh green chile
1 cup finely shredded sharp cheddar cheese
3 tbls butter
1/4 tsp salt
FOR EACH OMELET:
3 eggs
1 Tbsp cold water
1/4 cup finely diced tomatoes
1 tlbs butter
dash of salt
Recipe
Roast, peel and dice approximately 6-8 green chiles with 1 finely
chopped clove of garlic. Frozen green chile (chopped and whole)
can be found in most major supermarkets. Canned chile just
doesn't cut it so please don't try.
In a large saucepan, melt butter over medium heat, sauté chopped
onions until they glisten. Add sliced zucchini. When zucchini are
no longer firm, add green chile, corn and cheddar cheese. Add
salt. Cover and cook over low heat for about 10 minutes. Makes a
great vegetable side with steak. Serves 6.
Next day. Remove leftover calabacitas from the refrigerator about
½ hour before they are to be served. They should be room
temperature when added to the egg.
Prepare a traditional three-egg omlet, whisk the eggs with water.
In a medium skillet, melt butter, add whisked egg mixture. After
one side is set, flip over and place calabacitas on one side.
Fold over, slide on to serving plate. Sprinkle lightly with
graded cheese, parley and/or diced tomatoes.
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