Spanish Omelet with Mango Salsa
Description
Submitted by: Virginia Thackery
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
12 Large eggs
1/2 cup melted butter
1/2 cup flour
1 tablespoon baking powder
dash salt
16 oz. Monterey Jack Cheese, shredded
16 oz. Cottage Cheese with chives
small can chopped jalapeno peppers
18 oz. jar mango salsa
1/2 cup melted butter
1/2 cup flour
1 tablespoon baking powder
dash salt
16 oz. Monterey Jack Cheese, shredded
16 oz. Cottage Cheese with chives
small can chopped jalapeno peppers
18 oz. jar mango salsa
Methods/steps
Whisk eggs until slightly frothy.
Combine flour, baking powder, and salt.
Add melted butter and stir until smooth.
Add mixture to eggs.
Fold in cheeses.
Stir in jalapeno peppers.
Pour into Large Brookfield Oval pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 to 35 minutes more until omelet is just set in the middle.
Top with salsa and serve warm.
This omelet is also delicious served cold.
Combine flour, baking powder, and salt.
Add melted butter and stir until smooth.
Add mixture to eggs.
Fold in cheeses.
Stir in jalapeno peppers.
Pour into Large Brookfield Oval pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 to 35 minutes more until omelet is just set in the middle.
Top with salsa and serve warm.
This omelet is also delicious served cold.
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