Posted: Sep 12, 2012 12:13 PM
Updated: Sep 12, 2012 5:23 PM
TUCSON - Today on News 4 Cooks at Noon, David Matias from Teresa's Mosaic Café stopped by to make:
Omelette a la Mexicana
2 tbsp diced tomatoes
2 tbsp diced onion
2 tbsp roasted diced green chiles
2 lg eggs, whisked
3 tbsp Colby cheese, grated
1 tbsp butter
Salt and pepper, to taste
In a small sauce pan melt butter over medium-hi heat, but do not allow to brown. Add chiles, tomatoes, and onion and stir for about 1-2 minutes or until onions are traslucent. Then add whisked eggs with seasonings into the pan and mix gently. Allow eggs to cook partially, about 30 seconds. Flip omelet and add cheese. Fold omelet over cheese, making a half moon. Allow to cook through for another 30 seconds.
Serve with beans.
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