HUEVOS SONORA (MEXICAN OMELETTE)
Make and share this Huevos Sonora (Mexican Omelette) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a pan.
- Pour the beaten eggs into it.
- Place the avocados and tomato over it.
- Fold over.
- Cook for a few minutes on low flame.
- Transfer to an oven-proof dish.
- Top with grated cheese.
- Grill in a pre-heated oven for 5 minutes or until the cheese melts.
- Serve hot for breakfast!
- Note: Grill with the oven door open.
Nutrition Facts : Calories 224.7, Fat 17.2, SaturatedFat 4.9, Cholesterol 324.7, Sodium 153.9, Carbohydrate 6.2, Fiber 3.7, Sugar 1.8, Protein 12.5
HUEVOS CON CHORIZO
The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
- Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
HUEVOS CON SETAS (WILD MUSHROOM OMELET)
Provided by Food Network
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.
- Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.
- Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.
- Cut in two and top each half with a spoonful of the salsa.
MEXICAN OMELET
Steps:
- In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.
Nutrition Facts :
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
MEXICAN HUEVOS RANCHEROS
This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.
Provided by gem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
- Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
- Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
- Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g
MEXICAN OMELETTE
Make and share this Mexican Omelette recipe from Food.com.
Provided by Matty B
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first three ingredients in bowl and mix well.
- Heat up small skillet with oil over medium heat, add mixed ingredients.
- As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
- When omelette is relatively solid add other ingredients and allow cheese to melt.
- Fold in half and serve.
- Enjoy!
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5/5 (2)Total Time 30 minsServings 4Calories 160 per serving
- Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside, and keep warm.
- Combine egg whites and next 4 ingredients in a bowl; stir well with a whisk. Heat 1/4 teaspoon oil in a small nonstick skillet over medium heat. Pour 1/2 of egg mixture into pan. Cook 5 minutes; flip omelet. Spread 1/2 of bean mixture onto 1/2 of omelet. Sprinkle with 1/4 cup chips and 1/2 of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon 1/2 of chile sauce and 1 tablespoon cilantro on omelet. Repeat procedure with remaining 1/4 teaspoon oil, and remaining ingredients. Serve immediately.
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