1/4 Cup sweet onion minced (yellow, white or red onion are fine, too)
1/3 Cup pepper jack cheese (if you don’t like spicy food, substitute a milder cheese)
3 Campari tomatoes (or 1/4 cup diced regular tomatoes)
2 Teaspoons butter
2 Tablespoons minced cilantro
Crack eggs into a bowl and beat with 1 tablespoon of water.
Remove the skin from the onion and mince 1/4 cup. Rinse tomatoes, remove seeds and pulp and mince and put in bowl with onions. Wear glove or use fork and knife to cut jalapeño lengthwise, remove the seeds and core, and mince. Place in bowl with onions and tomatoes.
Rinse and mince cilantro and place in its own bowl. We will sprinkle this on top of omelet when it’s done.
Grate 1/3 cup of pepper jack cheese.
Preheat small frying pan over medium heat. Melt 1 teaspoon in it. Add tomatoes, onions and jalapeños and sauté. When onions start to appear translucent, remove the mix from the heat. Pour off any excess liquid.
Preheat full-sized frying pan just under medium heat. Spread second teaspoon of butter over bottom of pan. Pour egg mixture into pan and spread evenly over bottom of pan. When the egg white windows turn white or yellow, a base layer of cooked egg has formed.
Spread the sautéed vegetables over half the egg mixture. Spread the cheese over the other half. Cover pan and let omelet cook for three minutes. Check the omelet. When the egg is cooked, not runny, and the cheese is melted, it’s ready for the next step.
Carefully use your spatula to flip the cheese side over on the vegetable side. Put on a plate, sprinkle cilantro on it and serve.
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