Texas omelet

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_http://www.barrypopik.com/index.php/new_york_city/entry/texas_omelet/_ 
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A “Texas omelet” consists of eggs, onion, chili, tomato, and cheese. The 
term  is somewhat new (1970s) and recipes vary. 


_Xrecipes.com_ (http://www.xrecipes.com/tmb57.htm)  
Lynn’s Texas  Omelet 

3 eggs 
1 small onion 
1 green chilli 
1 tomato  
salt & pepper to taste 
1 tsp milk 
1/4 tsp red chilli powder  

Heat 1 1/2 Tbs oil in a frying pan and add chopped onions. Fry till  golden 
brown and then add chopped green chili followed by diced tomatoes. Fry  till 
tomatoes extract their juice.  
Add red chilli powder and salt & pepper. Beat eggs add salt & pepper  , milk 
and place the beaten eggs into a greased hot frying pan.  
When bottom is set place the tomatoes and onion mixture in one half and fold. 
 Cook until both ends are sticked together. 

_Xrecipes.com_ (http://www.xrecipes.com/tmb49.htm)  
Granny’s Texas  Omelet  
1 (8 inch) flour tortilla 
1 med. tomato, peeled and cut up 
1 (4 oz.)  can green chilies, drained, seeded, rinsed 
1/2 sm. onion, cut up 
1 tbsp.  cilantro 
2 dashes cayenne 
1 tbsp. olive oil 
1 sm. garlic clove 
1  sm. avocado, peeled and seeded 
1 tbsp. mayonnaise 
3 eggs 
1 tbsp.  water 
2 tbsp. butter 
1/4 c. shredded Cheddar 
Sour cream 

In a  blender, combine tomato, half the chilies, onion, cilantro, cayenne, 
oil,  garlic, 1/4 teaspoon salt, dash of pepper. Blend until smooth. Pour into  
saucepan and heat to boil. Reduce heat, cook and stir 5 minutes or to slightly 
 thickened. Keep warm. 

Mash avocado. Stir in mayonnaise, set aside. In  bowl, beat together eggs, 
water, 1/4 teaspoon salt, dash of pepper. Chop  remaining chilies and stir into 
eggs. 

In 8-inch skillet with flared  sides, heat butter. Lift and tilt pan to coat 
the sides. Add the egg mixture.  Cook over medium heat as eggs set, run a 
spatula around skillet, lifting eggs to  allow uncooked portion to flow 
underneath. When eggs are set, remove from heat.  

Place tortilla on a plate. Spread with avocado mixture. Sprinkle with  1/4 
cup cheese. Invert omelet on top. Roll up tortilla. Top with the remaining  
cheese and a dollop of sour cream. Garnish with cilantro. Serve with tomato  
sauce. Makes 2 servings. 

_Texas Bar and Grill (Irving,  TX)_ 
(http://www.texasbarandgrill.com/coffee.asp)  
Texas Omelet 

Our Version of a Denver Omelet. We start  with three fresh eggs 
And fill them with ham, sauteed Mushrooms, Bell  Pepper, Onion 
And Mixed Cheese. 
6.99 

_Pancake House and Grill  (Plano, TX) _ 
(http://www.pancakehouseandgrill.com/pancakes.htm) 
Texas Omelet .................. 5.49 
(diced ham, green  pepper, onion & cheese topped with salsa)  

_Sweet  Temptations Cafe (Dallas, TX) _ (http://www.stcafe.com/breakfast.htm) 
Texas Omelet: $6.99 
Green onion,  tomato, cilantro, cheddar cheese, green bell pepper, guacamole, 
salsa, herb  potatoes.  

_San  Antonio SAMS: A Texas Grill (Norfolk, VA)_ 
(http://www.sanantoniosams.com/brunch.html)  
TEXAS OMELET ( $6.99 ) 
3  eggs with green & red peppers, onions, jalapenos, mushrooms, jack &  
cheddar cheese, served with a side of bacon or sausage, fiesta potatoes, Texas  
toast and a fresh fruit kabob. 

_Texas  Monthly (Aug. 2003): Houston Restaurants_ 
(http://www.texasmonthly.com/travel/reviews/houston/2003-08-01)  
Update BENJY’S Benjy’s rates  high on our “best brunch” scale. Why? Big 
portions at modest prices, served in a  comfortable, casual modern setting. 
Witness the Texas omelet hefty with fajita  steak, sweet peppers, wild mushrooms, 
and asadero cheese for $11.95. 

_Country Pride Restaurant, (Kenly,  NC)_ (http://kenlynews.com/?sdetail=1229) 
 
Twisted Texas Omelet 
A new twist on a traditional  favorite! This three-egg omelet is filled with 
grilled chicken, cheddar cheese,  roasted vegetables, salsa and sour cream. 
Served with golden hash browns, Texas  Toast and jelly. 

23 March 1975, Mansfield (Ohio) News Journal,  pg. 2B: 
The Kempton Texas Omelet ingredients are whipped eggs, green  peppers, onions 
and cubes of ham blended and fried on a griddle. 

3 April  1982, Frederick (MD) Post, “The Extension Line” by Kathryn Jenkins, 
pg.  B4: 
Texas Omelet for Three 
6 eggs 
8 tablespoons milk—salt and  pepper 
1 tablespoon green pepper 
1 tablespoon minced onion or endives  
2 tablespoons grated cheese 
2 slices fried bacon crumbled 
2  tablespoons mushrooms 
(You may use any or all of the ingredients or any  others that suit your 
taste.) 
Beat eggs until slightly fluffy. Add milk and  a dash of salt and pepper. Add 
other ingredients. Pour into a 300 degree  skillet. Cook slowly. As under 
surface becomes set, hit eggs with spatula so  uncooked portion goes underneath 
and cooks. As soon as texture is set, fold over  and serve. 

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