Ingredients
Scale
- 3large eggs
- ¼ cupmilk of choice
- 1 tablespoonolive oil or other neutral oil
- 3 tablespoonschopped yellow onion
- ¼ cupchopped bell pepper (green, red, yellow, or orange)
- Half ofoneRoma tomato, diced
- ¼ cupshredded Mexican cheese
- Sour cream
- Salsa or pico de gallo
- Chopped fresh cilantro
- Sliced avocado
- Diced jalapeños
Instructions
- Prep the Eggs: Crack the eggs directly into a medium bowl. Add the milk of choice, then whisk the ingredients together vigorously until the mixture is pale and foamy, with no streaks of yolks or egg whites remaining. Set the egg mixture aside.
- Sauté the Vegetables: Heat a medium skillet over medium heat. When the pan is hot, add olive oil and swirl the pan to coat. Heat the skillet until the oil is hot and shimmery, then add the onion, bell pepper, and tomato. Sauté for 3 minutes or until the vegetables are tender, then transfer the vegetables to a small bowl.
- Cook the Omelette Base: Carefully and quickly wipe the skillet out with paper towels. Add more oil if needed, then pour the egg mixture into the center of the hot skillet. Use a spatula to spread the egg mixture out to the edges of the skillet, then cook the eggs, undisturbed, until almost fully set, approximately 2 to 3 minutes.
- Add Fillings and Fold: Spread the sautéed vegetables evenly over the top of the omelette, then sprinkle the shredded cheese over. Let the omelette cook, undisturbed, for 1 to 2 minutes or until the cheese has melted. Remove the skillet from the heat. Carefully slide a spatula under one edge of the omelette, then gently fold the lifted edge to meet the opposite side of the omelette, folding the omelette in half. Slide the folded omelette out of the skillet and onto a plate.
- Serve and Enjoy: Top the omelette with sour cream, salsa or pico de gallo, chopped cilantro, slices of avocado, or jalapeños as desired. Serve immediately.