This is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. Serve with hot corn tortillas and a selection of salsas.
- 2 tablespoons butter
- 1/2 medium white onion, peeled and diced
- 1 can huitlacoche or 1 lb. fresh, chopped
- 1 Tablespoon finely chopped epazote
- salt to taste
- 8 large eggs
- oil as necessary
Heat the butter in a medium skillet;
sauté the onion until transparent, add the huitlacoche, epazote and salt to taste and cook until the juice which runs out of the huitlacoche has evaporated.
Scramble 2 eggs at a time with a wire whisk, pour into a small heated skillet coated with enough oil to prevent sticking and cook until the bottom is set, pushing liquid in toward the center of the pan as the eggs cook.
When the bottom is set, place 2 tablespoons of the huitlacoche mixture on one side of the omelet, flip the other side over and cook until golden and puffy.