Zia Omelette

1. Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and
    mushrooms.
2. In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
3. Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt
    skillet in all directions so that batter will fill bottom.
4. Cook over medium heat approximately 2 minutes or until firm. Carefully fold
    omelette in half. Cook each side 1 more minute or until it is golden. Top with
    green chile sauce. Repeat for other omelettes. Makes four 6 oz. servings.

Back


Zia Omelette Packs a punch for a Sunday morning brunch.
• 4 tsp. olive oil • 4 scallions, finely chopped • ¼ large bell pepper, cubed • 4 large mushrooms, sliced	• 12 eggs • ¼ tsp. salt • 1 16 oz. jar BUENO^® Green Chile Sauce
1. Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms. 2. In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt. 3. Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom. 4. Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes. Makes four 6 oz. servings. Back