Thursday, June 20, 2013

Tia Melanie's Cheesy Mexican Omelet

Cheesy Mexican Omelot
Living in southern California has advantages. Not just mountains, deserts, beaches and Disneyland, but authentic Mexican food. This is a very basic recipe for an omelet. I tweeked it a bit to fit our tastes here at home, but I think it is representative of SoCal cooking. Although it is not spicy, I must tell. I'm pretty much a gringo when it comes to that.

 Tia Melanie's Cheesy Mexican Omelet
Cheese starts melting.


5 eggs, well beaten          1/2 c. picante sauce, divided
12 tsb butter                      2 tsb milk
1/8 tsp salt & pepper        2 dashes (or 4 pinches) cumin
3 tbs fresh parsley
1 or 1 1/2 c shredded Mexican cheeses
(Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheeses)

Its fluffy.
Combine eggs, milk, 3 tbs picante sauce, salt, pepper, cumin; mix well. Melt butter in ten inch omelet pan. Heat until just hot enough to sizzle a drop of water. Pour in egg mixture all at once.

As mix starts to cook, gently lift edges of omelet with a fork and tilt pan to allow uncooked egg mix to run underneath cooked part. When mix is set and no longer runs, sprinkle cheese on the omelet, cover pan and remove from heat. Fold omelet in half and place on warm platter. Top with remaining picante sauce. Serves 3 or 4.

Fairly easy to make, and muy delicioso. Lots of good protein, too.

Gardening Tips
Peppermint, smiling for the camera.

Peppermint is a strong, determined plant that will happily take over your garden, so choose it's location wisely. But it is wonderful...the scent, the color, and shape of the plant and its many uses.

My main point today is that it will survive the winter in most zones, but do check. You may wish to choose a protected area if it is in a container so you can enjoy fresh, vibrant peppermint all year.

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