Nest Egg Omelet


6 corn tortillas
1/2 pound chorizo sausage or ham, bacon, or breakfast sausage
4 ounces cheese (Monterey Jack, Hot Pepper, Cheddar or any other kind
2 red or green bell peppers, chopped
1 medium-size onion, chopped
3 green onions, sliced
4 tablespoons butter
4 extra large or jumbo eggs
1 tablespoon chili powder, omit if using chorizo
sea salt and black pepper to taste, fresh ground


Cut tortillas into ¼ to ½-inch strips. In a heavy skillet heat 2 tablespoons butter. Add tortilla strips, browning slowly. In another heavy skillet, cook the meat. Drain, dice, crumble and set aside. Wipe out skillet and add 1 tablespoon butter. Saute the onion and peppers until soft. Add chili powder. Mix onion, peppers and meat together. Remove from skillet. Add one tablespoon butter to the skillet. Arrange the tortilla strips to cover the bottom of a skillet. An 8 or 10-inch skillet works best. Add the meat mixture on top. Do not stir. Beat the eggs and pour over top. Let cook on medium heat burner until almost set. Slice green onions and sprinkle on top. Shred cheese or cut in small pieces and place on top. Set under broiler until cheese is bubbly and browned.


4 servings

Leave a Comment