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Spicy Mexican Omelet

Spicy Mexican Omelet – Forkwise recipe card (illustration, no photo yet)
BreakfastMexican⏱ 15 minServes 4EasyGluten-freeDiabetic-friendlyVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

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

  1. Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
  2. Beat eggs with salt. Set aside.
  3. Combine chiles, salsa, cilantro, and cheese. Set aside.
  4. 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.
  5. Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.
  6. Sprinkle with chopped cilantro and serve warm.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.