Perfect Brunch Omelets
PERFECT BRUNCH OMELETS
2 medium tomatoes, chopped
1 1/2 tsp chopped red onion
1 1/2 tsp green pepper, chopped
1 1/2 tsp red pepper, chopped
1 1/2 tsp yellow pepper, chopped
1 tsp jalapeno pepper, chopped & seeded
1 1/2 tsp lime juice
1 tsp minced fresh cilantro
1 small garlic clove, minced
1/8 tsp dried oregano
1 Tblsp butter, divided
6 eggs
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded cheddar cheese
In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic & oregano; set aside.
In a non-stick skillet, melt 1 tsp butter over medium heat. Whisk the eggs, milk, salt & pepper. Add 2/3 cup of the egg mixture to skillet (mixture should set immediately around the 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 & sprinkle with 1/3 cup of cheese; fold other side over filling. Slide omelet onto plate. Repeat.
Makes 3 servings.
2 medium tomatoes, chopped
1 1/2 tsp chopped red onion
1 1/2 tsp green pepper, chopped
1 1/2 tsp red pepper, chopped
1 1/2 tsp yellow pepper, chopped
1 tsp jalapeno pepper, chopped & seeded
1 1/2 tsp lime juice
1 tsp minced fresh cilantro
1 small garlic clove, minced
1/8 tsp dried oregano
1 Tblsp butter, divided
6 eggs
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded cheddar cheese
In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic & oregano; set aside.
In a non-stick skillet, melt 1 tsp butter over medium heat. Whisk the eggs, milk, salt & pepper. Add 2/3 cup of the egg mixture to skillet (mixture should set immediately around the 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 & sprinkle with 1/3 cup of cheese; fold other side over filling. Slide omelet onto plate. Repeat.
Makes 3 servings.
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