New Mexico Omelet

New Mexico Omelet

New Mexico Omelet
There's no reason to make a run for the border -- simply make a run for your kitchen and whip up this southwestern omelet that has a flare for flavor. It's loaded to the hilt.
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Makes:
6 servings

Ingredients
2 cups ground ham, cooked
1/2 cup green onions, sliced
1/2 cup green bell peppers, chopped
2 1/2 cups cheddar cheese, shredded
8 5-inch flour tortillas
4 eggs, beaten
2 cups light cream
1 tbsp. all-purpose flour
Salt to taste
1/4 tsp. garlic powder
Dash Tabasco sauce

Methods/steps
Grease a 12x17-inch baking pan. In a medium-sized bowl, combine the ham, onions, and bell peppers. Place 1/3 cup of the mixture and 3 tbsp. of the cheese on the edge of each tortilla and roll up. Arrange the tortillas seam side down in the prepared pan. In a separate bowl, mix together the eggs, cream, flour, salt, garlic powder, and Tabasco sauce and pour the mixture over the tortillas. Cover and refrigerate for several hours or overnight. Preheat oven to 350 degrees. Bake the tortillas, uncovered, for 45-50 minutes. Sprinkle with the remaining cheese and extra bake for 3 minutes, or until the cheese is melted. Let stand for 10 minutes before serving. Serve with bowls of sour cream and salsa for a southwestern treat.

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