1/4 C. each finely diced Red Onion, White Onion and Scallions (including 1” green)

1 Tomato, finely diced

1 T. minced Pickled Jalapeno Pepper

Juice of 1 Lime

1 T. minced Cilantro

Salt and pepper

 

Omelet:

2 rounded T. shredded Pepper Jack Cheese

2 rounded T. Parmesan Cheese

2 rounded T. Goat Cheese, crumbled

4 Large Eggs

4 tsp. Water

2 T. Butter

 

In small bowl mix together onions, tomato, jalapeno, lime juice and cilantro.  Season to taste with salt and pepper and set aside.  In a bowl combine cheeses.  In a separate bowl beat 2 eggs with 2 tsp. water and salt and pepper to taste.  Heat a well seasoned omelet pan over medium-high heat.  Add 1/2 to 1 T. butter and swirl to coat sides and bottom with melted butter.  Pour in egg mixture and shake the skillet over heat to spread eggs out evenly.  Once bottom begins to set, sprinkle with half of cheese mixture and rapidly jerk skillet towards you until omelet begins to roll over on itself.  Tilt the skillet with one hand, using a fork with the other to roll the omelet over once more.  Tilt out onto heated serving plate.  Repeat with remaining egg, butter and cheese to make a second omelet.  Garnish with salsa and serve.

 

 

 

Yield:

Calories:

Fat:

Fiber: