Southwest Omelette

Ingredients

• 3 large eggs – beaten
• 1 tbsp water
• 0.25 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 1.5 tbsp unsalted butter
• 0.25 cup yellow onion – finely chopped
• 0.5 cup red bell pepper – small dice
• 1 clove garlic – minced
• 0.5 tsp ground cumin
• 2 tbsp diced green chiles (canned) – drained
• 0.25 cup tomato – seeded and diced
• 0.5 cup pepper jack cheese – shredded
• salsa – for serving
• avocado – sliced (for serving)
• cilantro leaves – chopped (for serving)

Instructions

1. Melt 0.5 tbsp butter in a 10-inch nonstick skillet over medium heat until foamy, about 30 seconds. Add the onion and red bell pepper and cook, stirring occasionally, until crisp-tender, 3–4 minutes.
2. Stir in the garlic and ground cumin and cook until fragrant, 30 seconds. Add the diced green chiles and cook to warm through, 30 seconds. Transfer the vegetable mixture to a plate.
3. Wipe out the skillet. Add the remaining 1 tbsp butter and melt over medium-low heat, 30–60 seconds. Whisk the eggs with the water, kosher salt, and black pepper until smooth and lightly frothy, 15–20 seconds, then pour into the skillet.
4. Using a spatula, stir the eggs gently for 10–15 seconds to form small curds, then let cook undisturbed until the bottom is just set and the top is still slightly wet, 1–2 minutes.
5. Scatter the warm vegetable mixture and the diced tomato over one half of the omelette. Sprinkle the pepper jack cheese evenly over the same half. Fold the bare half over the filling and cook until the cheese is melted and the center is just set, 1–2 minutes.
6. Slide the omelette onto a warm plate and rest 30 seconds. Serve with salsa, avocado, and cilantro to taste.