Oaxacan Omelette
Crafted with fresh chile de árbol and ripe tomatoes, Rick Bayless's Oaxacan Omelette is a flavorful twist on traditional breakfast dishes. Try it now! 🌶️🍅
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Mortar and pestle
- Food processor
- Blender
- Oven
- Baking sheet
- Kitchen towel
- Cutting board
- Chef's knife
- Skillet
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Ladle
- Spatula
- Serving platter
Ingredients
- 4 ounces (2 medium-large) fresh chile de agua or banana peppers
- 1 1/2 pounds (3 medium-large, 8 to 10 plum) ripe tomatoes,
- 1/2 small onion, sliced
- 2 tablespoons olive or vegetable oil
- 1 1/4 cups chicken broth, plus a little more if needed
- A dozen epazote leaves, (or 1/3 cup chopped cilantro), plus extra for garnish
- Salt
- 8 eggs
- 1/4 cup crumbled Mexican queso fresco or pressed salted farmer’s cheese
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