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1
Prepare the Casera Sauce; set aside.
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2
Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended.
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3
Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat.
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4
As the margarine melts, tilt the skillet to coat the bottom completely.
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5
When the margarine just begins to brown, the skillet is hot enough to use.
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6
Quickly pour the egg mixture into the skillet.
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7
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.
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8
Let stand over the heat a few seconds to lightly brown the bottom of the omelet.
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9
Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet.
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10
Sprinkle with the cheese and chiles.
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11
Fold the portion of the omelet nearest you to the center.
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12
Turn omelet out on a warm plate, flipping the fold portion of the omelet over so the far side is on the bottom.
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13
Tuck the sides of the omelet under if necessary.
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14
Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired.
