Mexican Omelet

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mexican Omelet
 Categories: Cheese/eggs, Main dishes, Mexican, Sauces
      Yield: 1 servings
 
           Casera Sauce; *                     1 ds Pepper
      2    Eggs; Large                         1 tb Butter Or Margarine
      2 tb Half & Half                         2 tb Green Chiles; Chopped
    1/2 ts Oregano Leaves; Dried                    Dairy Sour Cream
    1/4 ts Salt                           
 
  *    See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix
  the eggs, half-and-half, oregano, salt and pepper with a fork just until
  the whites and yolks are blended. Heat the margarine in an 8-inch skillet
  or omelet pan over medium-high heat. As the margarine melts, tilt the
  skillet to coat the bottom completely. When the margarine just begins to
  brown, the skillet is hot enough to use. Quickly pour the egg mixture into
  the skillet. Slide the skillet back and forth rapidly over the heat, and at
  the same time, stir quickly with a fork to spread the eggs continuously
  over the bottom of the skillet as they thicken. Let stand over the heat a
  few seconds to lightly brown the bottom of the omelet. (DO NOT overcook;
  the omelet will continue to cook after it is folded. Tilt the skillet; fun
  the fork under the edge of the omelet to loosen from the bottom of the
  skillet. Sprinkle with the cheese and chiles. Fold the portion of the
  omelet nearest you to the center. (allow for a portion of the omelet to
  slid up the side of the skillet.) Turn omelet out on a warm plate, flipping
  the fold portion of the omelet over so the far side is on the bottom. Tuck
  the sides of the omelet under if necessary. Top with the Casera Sauce and
  sour cream; sprinkle with fresh, chopped cilantro, if desired.