A two egg omelette is light on the tummy. The flavor of this omelette is very nice!
Queso Chihuahua Olive and Tomato Omelette Recipe:
Cut 6 pitted black olives in half and then slice the olive halves into slivers.
Set the black olive slivers aside.
Fine dice 1/2 of a ripe plum tomato and set it aside.
Cut a few thin slices of chihuahua cheese.
Whisk 2 eggs, till they become foamy.
Heat a non-stick saute pan over medium/medium low heat.
Add 3 pats of unsalted butter.
Add the whisked eggs.
Immediately sprinkle the olives and tomatoes over the eggs.
Use a rubber spatula to even the edges of the omelette.
When the bottom half of the omelette becomes firm, flip the omelette.
Place the Chihuahua cheese slices on the omelette.
Cook the omelette, till the eggs become firm and fully cooked.
Triple fold the omelette with a spatula and slide it onto a plate.
Place some warm salsa verde and warm dark dried chile sauce on the plate. (Canned sauces are fine for this recipe. I have posted salsa verde recipe and dark dried chile sauce recipes in this blog, if you wish to prepare your own.)
Garnish with jalapeno slices.
Ripe olives, tomato and cheese is a classic combination for an omelette. The milky after taste of chihuahua cheese is very satisfying for breakfast. This omelette is a nice tasty way to start a day! ... Shawna