“This breakfast will open your eyes and get you going in the morning,” writes Gloria Chadwick in “Foods and Flavors of San Antonio.” “Roasting the peppers gives them added depth and flavor.”
So enjoy this dish on 16 de Septiembre, Mexican Independence Day, or any other day of the year that calls for a little something extra for breakfast.
4 tablespoons butter
1/2 cup diced tomatoes
3 tablespoons chopped onion
2 large eggs, beaten with 2 tablespoons milk
1 to 2 serrano peppers, roasted, peeled, seeded and diced
1/4 cup grated Monterey Jack cheese
Melt half the butter in an 8-inch skillet over medium heat. Add the tomatoes and onion. Cook for 2 to 3 minutes, or until the onion is tender. remove and set aside. Drain any juices from the skillet and add them to the tomato-onion mixture.
Place the remaining butter in the same skillet. When the butter has melted and begun to sizzle, add the eggs and cook on the first side for 1 to 2 minutes, or until the top is set and the bottom is lightly golden.
Using a spatula, carefully flip the omelet over. Sprinkle the serrano peppers and cheese over the top. Add half of the tomato-onion mixture. Cook for 1 to 2 more minutes, then fold the omelet in half.
Serve the omelet topped with the remaining tomatoes and onion.
Note: There are two ways to roast peppers. Either char them under the broiler or place them in a skillet and dry roast them. Peel off the charred skin and you’re good to go.
Makes 1 serving.
From “Foods and Flavors of San Antonio” by Gloria Chadwick