When I was little, my mom was mostly at home but she did work twice a week and on those days my dad would make omelets for supper. It was very special, and I thought that those omelets were the best. Now, I make many different kinds of omelets, from simple to fancy ones, but the basics of making an omelet I definitely learned from my dad, with sour cream being a secret ingredient.
This Southwestern omelet is one of our favorites. We usually serve it for a Sunday brunch or lunch and sometimes for a light dinner. It would certainly make a great lunch for Cinco de Mayo!
The Newman’s Own® Medium Chunky Salsa was excellent in this recipe, very flavorful yet not too spicy so the whole family could enjoy the meal.
Ingredients: (4 servings)
2-3 Tbsp vegetable oil
2 smoked chorizo sausages, sliced into small chunks
2 Tbsp chopped green onion
2 Tbsp chopped fresh cilantro
1 small Poblano chili pepper, roasted, peeled, seeded and chopped
8 large eggs
2 Tbsp sour cream
Salt and pepper to taste
2/3 cup grated cheddar cheese
1/2 cup Newman’s Own® Medium Chunky Salsa
2 Tbsp chopped fresh cilantro
4 Tbsp sour cream
1 avocado, halved, pitted, peeled, sliced
Tortillas, for serving
Directions:
Heat 1 Tbsp oil in large nonstick skillet over high heat. Add chorizo and sauté for 2 minutes until browned, stirring frequently.
Combine sour cream, onions, cilantro, poblano chilies, and eggs in a bowl and mix well. Season with salt and pepper.
Heat a Tbsp oil a smaller skillet on medium heat. Add a quarter of the egg mixture to skillet and cook for about two minutes. Turn over, cook for another 30 seconds, top with cheese and chorizo and fold omelet in half. Transfer omelet to plate. Repeat these steps to make the rest of the omelet, adding a little vegetable oil to the skillet if necessary.
Top the omelets with salsa, cilantro, sour cream and avocado. Serve with warm tortillas.
This post is part of the Foodbuzz Family Bites featuring my collection of family-friendly easy-to-make lunches, snacks/salads, and dinners.
