Israel Ayala says his best advice to a new cook is to try and find someone more experienced who knows what they are doing.
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SPOTLIGHTING GOOD COOKS THROUGHOUT REGION
In this weekly food feature, Life reporter Meredith Moss chats with cooks throughout Southwest Ohio who have a passion for food and are willing to share advice and recipes.
If you know a terrific cook — either amateur or professional —please send your suggestion to Meredith: MMoss@coxohio.com Please include a daytime phone number.
ABOUT THE LEGACY….
The Legacy Restaurant & Pancake House is located at 1510 North Keowee St. between Stanley Ave. and Leo St. Hours are 6 a.m. to 7 p.m. Monday through Saturday and 7 a.m. to 3 p.m. Sunday. Senior breakfasts are served for a $2 donation on weekdays from 8-11 a.m.
For information: (937) 222-2037 or visit ww.legacypancakehouse.com
Israel Ayala’s Mexican Omelet
3 ounces chorizo sausage
2 ounces chopped onions
2 ounces chopped tomatoes
2 ounces chopped green peppers
3 ounces cheddar or mozzarella cheese
* * *
1. Cook sausage in a skillet for three minutes. No butter or oil is necessary.
2. While the sausage is cooking, mix eggs for 2-3 minutes with a fork or in a blender. A blender, says Ayala, will make the omelet fluffier.
3. Add onions and peppers to skillet and saute for 1 minute.
4. Add tomatoes and eggs and mix 2-3 minutes until the eggs are cooked.
5. Put cheese in the middle, roll the omelet and serve.
To watch Israel Ayala make an omelette, see www.mydaytondailynews.com