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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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âThese omelets are extra good if you make the salsa a day ahead to let the flavors blend.â âFrancis Garland ANNISTON, AL. Ingredients:
2 medium tomatoes, chopped |
1-1/2 teaspoons chopped red onion |
1-1/2 teaspoons each chopped green, sweet red and yellow pepper |
1 teaspoon chopped seeded jalapeno pepper |
1-1/2 teaspoons lime juice |
1 teaspoon minced fresh cilantro |
1 small garlic clove, minced |
1/8 teaspoon dried oregano |
1 tablespoon butter, divided |
6 eggs |
1/4 cup 2% milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside.
2. In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Yield: 3 servings.
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