1/4-1/2 Cup cubed pork or steak (already cooked or raw is fine)
1/4 Cup Minced sweet onion
1/4 Cup Minced sweet pepper
1/4 Cup shredded cheese (any cheese — pepper jack, mexican blend, mozzarella, cheddar — with jalapenos in it is best)
1 Jalapeno (Add amount to your tolerance for heat)
1 Campari tomato (2 tablespoons any tomato is fine)
2 Teaspoons butter
1 Tablespoon water
Cut pork or steak into bite sized cubes. Mince sweet pepper and onion. Cut jalapeno and tomato, remove seeds and mince.
Whisk four eggs.
Preheat small frying pan over medium heat. Add teaspoon of butter and coat pan. If you need to cook pork or steak, fry it for five to ten minutes until it is cooked all the way through (no pink or red meat). If adding already cooked meat, saute it with the vegetable mix.
Preheat large frying pan over just under medium heat. Coat bottom of pan with one teaspoon of butter. Pour in egg mixture. Watch for clear windows to start to turn yellow or white. This means the egg has cooked at the bottom of the pan forming a floor for the meat and vegetable mixture. Typically takes about three minutes.
When the vegetables start to turn translucent, the meat and vegetable mixture is ready. Spoon it into one half of the egg mixture. Spread the shredded cheese over the other half. Cover the pan. Check after three minutes. If the cheese side of the omelet isn’t runny, then it’s ready to fold over onto the meat and vegetable side of the omelet. If it is runny, cover the pan and let it cook for a few more minutes.
When the cheese side isn’t runny, fold it over the meat and vegetable side and remove the omelet form the heat. Serve with your favorite salsa or pico de gallo.
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