🍲 Spicy Mexican Omelet

Name: Spicy Mexican Omelet
Ingredients: 3 eggs, uncracked; 2–3 pinches fine sea salt; 1 habanero or serrano chile, finely minced and seeded if you like; ½ cup salsa, at room temperature; 1 cup grated Monterey Jack cheese, at room temperature; 2 Tbsp fresh cilantro, finely chopped; Butter

Mexican · 7 ingredients · 6 steps

Here's a tip for making good omelets: Cook the things that you want cooked before you add it into the eggs, and have everything at room temperature.

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

3 eggs, uncracked
2–3 pinches fine sea salt
1 habanero or serrano chile, finely minced and seeded if you like
½ cup salsa, at room temperature
1 cup grated Monterey Jack cheese, at room temperature
2 Tbsp fresh cilantro, finely chopped
Butter

Method

Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
Beat eggs with salt. Set aside.
Combine chiles, salsa, cilantro, and cheese. Set aside.
Heat a large nonstick skillet over medium high heat. Quickly swirl with butter and crack in the eggs. Cook until egg is set and well browned on side facing pan.
Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.
Sprinkle with chopped cilantro and serve warm.

Where this came from. Adapted from Spicy Mexican Omelet in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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