Categories: Cheese/eggs, Main dish, Mexican, Sauces 
      Yield: 1 servings 
  
           Casera Sauce; * 
      2    Eggs; Large 
      2 tb Half & Half 
    1/2 ts Oregano Leaves; Dried 
    1/4 ts Salt 
      1 ds Pepper 
      1 tb Butter Or Margarine 
      2 tb Green Chiles; Chopped 
           Dairy Sour Cream 
  
  *    See Sowest 2 For the Recipe. 
  ~--------------------------------------------------------------------- ~-- 
  Prepare the Casera Sauce; set aside.  Mix the eggs, half-and-half, oregano, 
  salt and pepper with a fork just until the whites and yolks are blended. 
  Heat the margarine in an 8-inch skillet or omelet pan over medium-high 
  heat.  As the margarine melts, tilt the skillet to coat the bottom 
  completely.  When the margarine just begins to brown, the skillet is hot 
  enough to use.  Quickly pour the egg mixture into the skillet. Slide the 
  skillet back and forth rapidly over the heat, and at the same time, stir 
  quickly with a fork to spread the eggs continuously over the bottom of the 
  skillet as they thicken. Let stand over the heat a few seconds to lightly 
  brown the bottom of the omelet. (DO NOT overcook; the omelet will continue 
  to cook after it is folded.  Tilt the skillet; fun the fork under the edge 
  of the omelet to loosen from the bottom of the skillet. Sprinkle with the 
  cheese and chiles.  Fold the portion of the omelet nearest you to the 
  center. (allow for a portion of the omelet to slid up the side of the 
  skillet.)  Turn omelet out on a warm plate, flipping the fold portion of 
  the omelet over so the far side is on the bottom. Tuck the sides of the 
  omelet under if necessary.  Top with the Casera Sauce and sour cream; 
  sprinkle with fresh, chopped cilantro, if desired.