Mexican 3 Cheese Omelette with Crispy Corn Tortillas

  • Servings: 20-24
  • 1 dozen Eggs, extra large
  • 1/2 cup Gold ’n Soft® Vegetable Oil Spread
  • Kosher salt to taste
  • Black pepper to taste, fresh cracked
  • Garlic to taste, granulated
  • 4 Tomatoes, Roma, julienne
  • 1/2 cup White Onions, julienne
  • 1 Serrano chile, finely chopped
  • 1 cup Cilantro, stemmed, finely chopped
  • 3/4 cups Lime juice
  • Avocado, sliced
  • 3/4 cup Sour cream
  • 1/4 cup Cheddar Cheese, shredded
  • 1/4 cup Monterey jack cheese, shredded
  • 1/4 cup Mozzarella cheese, shredded
  • 2 cups Corn Tortilla strips, fried

Heat frying pan. Crack eggs into metal bowl, set aside until ready for use. Heat Gold ’n Soft® Vegetable Oil Spread on heated frying pan until slightly browned. Add egg mixture, season with salt, black pepper, and garlic. Set aside and keep warm until ready for use.  Combine tomatoes through lime juice, and adjust with salt. Set aside until ready for use. 


Place corn tortilla strips on heated cast-iron fajita platter. Top with eggs, sour cream, and 3 cheeses. Place under salamander until cheese is melted. Top with avocado slices and Pico de Gallo salsa. Serve hot.