Posted by Unknown Sunday, August 2, 2009
Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 15 min.
Difficulty: 1

When I made the Choripans with Chimi Churri Sauce I liked the sauce so much I have wanted to use it again. I decided that I would use all the same seasonings in an Omelet! It smelled a little weird putting vinegar in to the Omelet but Zo and I sure thought it smelled and tasted great when it came out of the hot pan!

3 eggs
2-3 tbsp whole milk
1 slice American cheese
2 tbsp Havarti
1 tsp red wine vinegar
1/4 tsp fresh parsley (diced)
1/4 tsp fresh sage (diced)
1 tsp sweet onion (diced)
1 garlic cloves (minced, 1/2 tsp garlic)
1/4 tsp red pepper flakes
1/8 tsp oregano
1/8 tsp garlic powder
pinch of Chile De Arbol powder (any Chile powder can be used)
pinch of paprika
pinch of cumin
unsalted butter for skillet

In a small mixing bowl beat three eggs using a whisk. Whisk in milk and seasonings.

Butter a 8-10 inch non-stick skillet. Heat over medium heat until butter has fully melted.

Pour egg mixture into skillet. As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Let cook 4-5 minutes.

Fold omelet half without cheese over half with cheese using a spatula and let cook 2-3 minutes.

Slide omelet onto a warm plate serve with toast or breakfast rolls.


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