From muydelish.com

Mexican Omelette

1 serving · 15 min prep · 10 min cook

Ingredients

Ingredients

• 3 large eggs
• 1 tablespoon water
• ⅛ teaspoon kosher salt
• 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. Whisk 3 large and 1 tablespoon together in a bowl for a full minute. Season with ⅛ teaspoon and ⅛ teaspoon, whisk again, and set aside.
2. Heat a nonstick skillet over medium heat and add 1 teaspoon. Once hot, add 1 large, ¼ cup, and 1 medium. Sauté for about 2 minutes until softened. Transfer to a bowl and set aside.

   2 min

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

   2 min

4. Using a spatula, gently push the 3 large 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. Scatter the sautéed vegetables over one half of the omelet, then add ⅓ cup on top. Fold the empty half over the filling and cook for 30 seconds to 1 more minute.

   1 min

6. Optional: flip the omelet and cook for a few more seconds, then add a little more ⅓ cup cheese on top.
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.

Nutrition

Per serving

kcal

449

protein

27 g

carbs

10 g

fat

32 g

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