HogWild Mexican Omelet
- Three (3) eggs, beaten
- 1 tablespoon butter or margarine
- 1/3 yellow onion, thinly sliced
- 1/3 yellow or red pepper thinly sliced
- ½ cup Cheddar (or preferred cheese)
- HogWild Spices Mexican Spice Blend
- HogWild Mexican Style Sour Cream Dip
In a small skillet, heat margarine or butter. Add onion and pepper slices and toss to coat. Sprinkle with 1 to 2 teaspoons HogWild Spices Mexican Spice Blend. Sauté until vegetables are crisp-tender. Remove from skillet to a plate and set aside. Replace skillet to burner.
Beat eggs thoroughly, add milk, cream or water as typically desired for omelets. Add one to two teaspoons HogWild Spices Mexican Spice Blend and make sure that the spice blend is whipped into egg mixture completely. Pour egg mixture into hot skillet. Do not turn or stir. Keep lifting egg mixture at the sides as it sets, making sure it doesn’t burn. When mixture is set on the bottom, and nearly fully set at the top, place onion and pepper mixture on half of the egg mixture. Add cheese over onion and pepper mixture. Carefully fold the omelet over, cook a little more to melt the cheese. Slide omelet onto plate, and top with HogWild Mexican Style Sour Cream Dip.
