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Mexican Omelet

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      Title: MEXICAN OMELET
 Categories: Cheese/eggs, Main dish, Mexican, Sauces
      Yield: 1 Servings
 
           Casera Sauce; *
      2    Eggs; Large
      2 tb Half & Half
    1/2 ts Oregano Leaves; Dried
    1/4 ts Salt
      1 ds Pepper
      1 tb Butter Or Margarine
      2 tb Green Chiles; Chopped
           Dairy Sour Cream
 
  *    See Sowest 2 For the Recipe.
  ~------------------------------------------------------
  ~------------- ~-- Prepare the Casera Sauce; set aside. Mix the eggs,
  half-and-half, oregano, salt and pepper with a fork just until the
  whites and yolks are blended. Heat the margarine in an 8-inch skillet
  or omelet pan over medium-high heat.  As the margarine melts, tilt
  the skillet to coat the bottom completely. When the margarine just
  begins to brown, the skillet is hot enough to use.  Quickly pour the
  egg mixture into the skillet. Slide the skillet back and forth
  rapidly over the heat, and at the same time, stir quickly with a fork
  to spread the eggs continuously over the bottom of the skillet as
  they thicken. Let stand over the heat a few seconds to lightly brown
  the bottom of the omelet. (DO NOT overcook; the omelet will continue
  to cook after it is folded.  Tilt the skillet; fun the fork under the
  edge of the omelet to loosen from the bottom of the skillet. Sprinkle
  with the cheese and chiles.  Fold the portion of the omelet nearest
  you to the center. (allow for a portion of the omelet to slid up the
  side of the skillet.)  Turn omelet out on a warm plate, flipping the
  fold portion of the omelet over so the far side is on the bottom.
  Tuck the sides of the omelet under if necessary.  Top with the Casera
  Sauce and sour cream; sprinkle with fresh, chopped cilantro, if
  desired.
 
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