0 (0)

Categories: Breakfasts, Healthy Eating

Cheese omelet with tomatillo sauce

It's vibrant green and looks like a small, under-ripe tomato hidden under a delicate, paper-like husk. Peel back that wrapping to reveal firm, slightly sticky flesh with a scent faintly reminiscent of freshly picked herbs. Take one bite and the ... Read more

Total time: 25 minutes | Serves 2
Note: From test kitchen director Donna Deane. Mexican panela cheese is available at Latino markets and well-stocked supermarkets.
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 3 tablespoons diced pancetta
  • 2 tablespoons minced onion
  • 1 small clove garlic, minced
  • 1 cup peeled and diced tomatillos (about 2 large or 3 medium)
  • Salt, pepper
  • 3 eggs
  • 1/4 cup shredded panela cheese
  • 1 teaspoon chopped cilantro

Step 1In a small saucepan over medium heat, melt 1 teaspoon of the butter. Add the diced pancetta and saute, stirring occasionally, until crisp and browned, about 3 minutes. Stir in the onion and continue to saute until translucent, then stir in the garlic and diced tomatillo. Continue to cook until the tomatillo is crisp-tender, about 2 minutes. Season to taste and set aside in a warm place.

Step 2In a small bowl, beat together the eggs with one-fourth teaspoon salt and a pinch of pepper.

Step 3In an 8-inch skillet, heat the remaining tablespoon of butter over medium heat until melted, add the eggs and stir until they just start to set on the bottom of the pan. Sprinkle the cheese evenly over the eggs and reduce the heat to medium-low. Continue to cook until the top of the omelet is set and the bottom is nicely browned, 3 to 5 minutes. Fold the omelet in half and continue to cook until the cheese is completely melted, about 1 more minute.

Step 4Transfer the omelet to a serving plate and spoon over the tomatillo sauce. Sprinkle with the chopped cilantro and serve immediately.

Each serving:
295 calories; 17 grams protein; 6 grams carbohydrates; 2 grams fiber; 23 grams fat; 11 grams saturated fat; 358 mg. cholesterol; 636 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Smoked Salmon Sando
Cornmeal pancakes
Clementine apricot-ginger scones
Eggs, Tomatoes and Potatoes with Gremolata