Name: Mexican Omelette
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: Mexican
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Cebollitas Bunch; Ortega Jalapenos, Hot, Diced; Hydroponic Tomato; Morton Iodized Salt & Black Pepper; McCormick Ground Cumin; Land O Lakes Butter, with Olive Oil & Sea Salt; Crunch Easter Flatback Egg; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Cilantro; Organic Avocado

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Heat up the oil in a large skillet.
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Add the onion, jalapeno, and tomato.
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Season with salt, pepper, and cumin.
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Cook for 3-4 minutes, or until the tomato is soft.

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Remove from skillet.
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Melt butter in the skillet over medium heat.

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Whisk the eggs and add to the skillet.
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Cook for 30 seconds.
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Lift the sides so the uncooked egg cooks.

Then add the cooked tomato mixture to one half of the egg.

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Add the shredded cheese.
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Fold the other half over the filling.
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Cook for another 2 minutes, or until the egg is fully cooked.

Top with chopped cilantro and sliced avocado.

Serve any remaining filling on top of the omelette and with salsa.

Mexican Omelette

Serves 1

10 mins prep

10 mins cook

20 mins total

What you need

How to make