Mexican Omelette Recipe

Ingredients

• 3 large eggs
• 1 Tablespoon water
• ⅛ teaspoon kosher salt (or more according to taste)
• ⅛ teaspoon black pepper
• 1 teaspoon oil
• 1 large jalapeño (seeded and diced)
• ¼ cup white or yellow onion (diced)
• 1 medium roma tomato (seeded and diced)
• 1 teaspoon butter
• ⅓ cup shredded mexican cheese

Steps

1. 1

   Whisk the eggs and water together in a bowl for a full minute. Season with salt and pepper, whisk again, and set aside.

2. 2

   Heat a nonstick skillet over medium heat and add the oil. Once hot, add the jalapeños, onion, and tomato. Sauté for about 2 minutes until softened. Transfer to a bowl and set aside.

3. 3

   Wipe the pan clean with a paper towel and return it to low heat for a full minute. Add the butter and let it melt, then pour in the egg mixture. Let it sit undisturbed for about 1 minute.

4. 4

   Using a spatula, gently push the eggs in a few spots toward the center so the uncooked egg flows underneath. Keep doing this until the top is just barely set, not runny, but still a little glossy.

5. 5

   Scatter the sautéed vegetables over one half of the omelet, then add the cheese on top. Fold the empty half over the filling and cook for 30 seconds to 1 more minute.

6. 6

   Optional: flip the omelet and cook for a few more seconds, then add a little more cheese on top.

7. 7

   Slide onto a plate. Add a dash of hot sauce, sprinkle chopped cilantro, warm flour or corn tortillas, sliced avocado and tomatoes on the side.