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Perfect Brunch Omelets

“These omelets are extra good if you make the salsa a day ahead to let the flavors blend.” —Francis Garland ANNISTON, AL.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

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 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Directions

  • In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside.
  • 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).
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 336 calories, 25g fat (14g saturated fat), 475mg cholesterol, 604mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 22g protein.

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