Salsa de Rosa Cookbook

Salsa de Rosa Fresh Salsa Recipes!

Steve's Omelet

3/7/2005
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Serving Size: Serves 1
Prep Time:  Minutes to Prepare
Cook Time:  5 minutes
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From the omelet master

Ingredients

2 Eggs (beaten)

1 pat butter

 

3/4 cup Cheddar Cheese
1 Tbl Sour Cream
1 Tbl Cottage Cheese
3 Tbl Salsa de Rosa
2 Strips crispy bacon
1/2 Cup Chopped tomato
3 mushrooms (sliced and sauteed)
1 Tbl Chopped Onion (sauteed)
Salt / Pepper

Instructions
  • Use a 10" non-stick skillet. Add butter.
  • Over med-low heat, add beaten egg. Rotate skillet to get egg to completely cover skillet base.
  • Once egg begins to cook, to the "center line" of the egg add sour cream, cottage cheese and cheddar cheese 
  • Crumble bacon, add to centerline.
  • Add Salsa de Rosa and add the other ingredients to taste.
  • With a spatula, carefully insure egg is not sticking to edges of pan and then beginning perpendicular to the center line, lift egg and fold on top.
  • Try to do thirds, if possible, flipping once.
  • Cook briefly until cheese is melted (about a minute). Slide onto plate, cover with remaining Salsa de Rosa and serve.