Huevos Rancheros Omelette by Mom De Cuisine
Life skills. No one should leave home without some essentials; things which one should be able to do to take care of themselves and others. In my humble opionion, those things include: doing laundry, cleaning up after oneself, and being able to feed oneself. Bonus points for being able to make breakfast. While my children are still many years away from leaving the nest, I want them to know the basics and to me, being able to make eggs is one of the essentials. Madison is already pretty well versed on making scrambled eggs, as she has spent years watching me. But I expect my children to be advanced (although not in the tiger mom sort of way). So I expect in the coming years for them to perfect the art of omelette making (something admittedly has taken me over 20years to learn-but they should be advanced, right?!) They don’t have to go crazy with the fixings, after all once they master the technique, all else will fall into place.
Huevos Rancheros Omlete Recipe
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Meal type Breakfast, Lunch
Misc Child Friendly, Gourmet, Serve Hot
- 1/2 cup Salsa (homemade or store bought (good quality))
- 1/2 cup Canned Pinto Beans (Drained and rinsed)
- 2 tablespoons Canned diced green chilis
- 1 tablespoon Lime Juice
- 1 teaspoon Ground Cumin
- 1/4 cup Fresh Cilantro (Chopped, plus more for garnish)
- 1 cup Egg Beaters (or 3 large eggs)
- 1/4 Mexican Blend Cheese
- 2 tablespoons Crushed Tortilla Chips
- 1/4 teaspoon Red Pepper
Warm salsa in a small sauce pan over medium heat. Allow liquid to reduce a bit to concentrate the flavors. Remove from heat and keep warm.
Grease a large, non stick skillet while the salsa warms. Place beans, chilis, lime juice, cumin, and red pepper if using in skillet. Sautee over medium-high heat until the beans are warmed through and the sauce has thickened. Remove from skillet and set aside.
Wipe skillet clean, grease again. Over medium heat, pour in the eggs. Allow the eggs to cook 3-5 minutes.
Gently lift the edges of the omelette, allowing the uncooked eggs to pour underneath. Cook another 1-2 minutes.
With a large spatula, gently lilft the edges of the omellete to make sure it is not stuck to the pan. Quickly flip the omelette over to allow the eggs on the other side to finish cooking.
Remove omelette from heat. Add the bean mixture and cheese to half of the omlette. Flip the empty half over and allow the cheese to melt.
Slide omelette onto a plate. Top with the warm salsa and garnish with fresh cilantro.
The written and photographic in this article are reference and redaction from momdecuisine.net