Cheesy Picante Omelette
|Butter||1 Tablespoon (or margarine)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Ground cumin||2 Teaspoon|
|Picante sauce||(as required)|
Beat eggs well.
Heat a 10-inch omelet pan or heavy skillet until hot enough to sizzle a drop of water.
Add 1 tablespoon butter, tilt pan to coat bottom.
Pour eggs into pan.
As eggs begin to cook, gently lift edges of omelet with a spatula to allow uncooked portion to flow underneath.
When eggs are set, sprinkle with cheese and cumin.
Loosen omelet with a spatula, and fold in half, remove from heat.
Cover and let stand 1 minute or until cheese melts.
Gently slide omelet onto serving plate.
Top omelet with picante sauce, and serve immediately.