Tuesday, June 29, 2010

IHOP's Fajita Omelette

This is pretty much my favorite thing to order at IHOP and since there are no IHOPs in Europe, we decided to make them ourselves! Sorry for the sour cream globbed picture, my DH took it, lol.


1 boneless, skinless chicken breast half or 6-ounce flank steak
1/2 tsp vegetable oil
1/2 tsp lime juice
1/4 tsp chili powder
1/8 tsp salt
1/8 tsp cumin
Dash garlic powder
Dash black pepper
1/2 green bell pepper, diced (about 1/2 cup)
1/4 medium Spanish onion, diced (about 1/2 cup)
1 small tomoato, diced (about 1/2 cup)
2 tsp butter
5 large eggs, beaten
1 cup shredded Cheddar cheese
1/3 cup salsa
2 Tbs sour cream

1. Pound the chicken breast or flank steak between sheets of plastic wrap until about 1/4 inch thick, then cut the meat into bite-size pieces.
2. Pour the oil into a medium skillet over high heat. Add the meat and saute' it for a couple minutes until it starts to brown.
3. Add the lime juice to the meat. Blend the spices together in a small bowl, then add this mixture to the meat. Mix well until blended in.
4. Add the pepper and onion to the meat and simmer for 5 to 10 minutes over medium heat or until the veggies begin to turn brown. Add the tomato and cook another 2 minutes.
5. Set a large skillet over medium heat. Add 1 teaspoon of butter to the pan.
6. When the butter has melted, add half of the beaten eggs to the pan and swirl to coat the entire bottom of the pan.
7. Cook the eggs for a minute or so or until the top surface is beginning to get firm. Be sure the bottom is not getting too brown before the top cooks. If you notice this happeneing, turn down the heat.
8. Sprinkle about 1/4 cup of cheese down the center of the eggs.
9. Spoon a heaping tablespoon of salsa over the cheese.
10. Spoon 1/4 of the meat and veggies onto the salsa.
11. Fold the edges over the center of the omelette and let it cook for another minute or so.
12. Carefully flip the omelette over in the pan with the seam side down. Let it cook for another minute or two, then slide it out onto a serving plate. Keep this omelette hot in a slow over while you prepare the other one.
13. When both omelettes are done, spoon the remaining meat and veggies over each of the omelettes.
14. Sprinkle a couple tablespoons of cheese over the other topping.
15. Add 2 tablespoons of salsa.
16. Then add 1 tablespoon dollop of sour cream to the salsa on the middle of the omelette.

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