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 TimePrep/Total Time: 30 min.
- 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
- 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 NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 336 calories, 25g fat (14g saturated fat), 475mg cholesterol, 604mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 22g protein.
Originally published as The Perfect Brunch Omelet in Taste of Home December/January 2010