Cut this large omelet in half. It easily serves two. You can turn up the heat for the Tex-Mex Omelet by using fresh sliced jalapeños. For me, the pickled sliced jalapeños in the jar works just fine.
Ingredients
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1/4 cup finely chopped green bell pepper
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1/4 cup finely chopped red bell pepper
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1/4 cup finely chopped onion, either scallions or regular onion
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2 tablespoons chopped sliced jalapeños (canned)
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2 tablespoons chopped black olives
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1/2 to 1 cup grated Monterey Jack cheese
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5 eggs
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1 tablespoon milk
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1/2 teaspoon ground cumin
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freshly ground black pepper, to taste
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2 tablespoons butter
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chopped cilantro
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sour cream
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sliced jalapenos
Instructions
- In a non-stick skillet, sauté the bell peppers and onions in butter just until softened.
- Remove from heat. Stir in the jalapeños and olives and set aside.
- In a medium bowl, whisk together the eggs, milk, cumin and black pepper until blended.
- Melt the butter in a 10-inch skillet over medium heat. Swirl it around and up the sides of the skillet to coat.
- When the butter begins to foam, pour in the eggs. Let the eggs cook for about 30 seconds, then begin running the spatula around the sides of the pan, lifting the edges of the omelet.
- Uncooked egg from the top will flow underneath. (You can tilt the pan a little to encourage the flow.) Keep this up until the top surface is almost dry. (It only takes 3 or 4 minutes.)
- Spoon the sautéed vegetables evenly over the omelet surface and follow with the grated cheese.
- Turn off heat.
- Take the spatula and run it about halfway under the omelet. Lift that side and fold the omelet in half. Slide the folded omelet back into the center of the pan, and let stand for a few seconds to allow cheese to melt.
- Cut in half to make two portions and serve.
- Garnish with sour cream, more jalapeños and cilantro.
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