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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Mexico

Spicy Mexican Omelet

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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.