Ecuadorian Open Faced Egg and Corn Meal Omelet with Cheese

Serves     1


1 tablespoon butter
1/8 c green onion
2 eggs
1/2 c cooked corn meal
1 Tbsp chopped cilantro
1/4 cup shredded cheese (Monterrey jack and cheddar blend)

Garnishes: Shredded cheese, Cilantro, Green Onion


Whisk eggs together with cooked cornmeal. Add in the cheese, cilantro, green onions, salt, and pepper. Melt butter in a non-­‐stick pan over medium heat. Trust me on the non-­‐stick part. I tried to make this in a regular pan and it stuck like crazy. When the butter is sizzling, pour in the egg mixture. Cover and cook gently. The goal is for the top to be cooked before the bottom burns. Gentle heat is your answer. Sprinkle with cheese and let melt. Cover again if you need to. Serve with green onions and cilantro.


Notes and Instructions