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Spicy Southwestern Omelette

chef.julissa's picture
Ingredients
  Unsalted butter 5 Teaspoon
  Jalapeno 1 , peeled, seeded and finely chopped
  Salt To Taste
  Fresh ears of corn/1 cup frozen corn kernels, defrosted 2 , kernels removed
  Finely chopped cilantro 4 Tablespoon
  Eggs 3
  Egg whites 4
  Water 1 Tablespoon
  Pepper To Taste
  Grated monterey jack cheese 2⁄3 Cup (10.67 tbs)
Directions

MAKING
1. Heat a 10-inch nonstick omelette pan over medium heat, melt 1 1/2 teaspoons of butter and sauté jalapeno along with a dash of salt stirring often, until it is soft.
2. Then add the corn and cilantro, saute stirring often, 2 minutes longer, remove the vegetables from the heat and set them aside.
3. In a bowl, beat the eggs and the egg whites together very well and add the water, a dash of salt, and the pepper.
4. Heat the pan again over medium heat and swirl the remaining 3 1/2 teaspoons butter around the pan.
5. Add the eggs, cover the pan and allow the eggs to cook until they are almost set but still a bit runny.
6. Let the eggs to run onto the hot pan by lifting the sides of the omelette often.
7. Over one side of the omelette, add the sauteed vegetables and the cheese, reduce the heat slightly and fold the unfilled side of the omelette over the filled side.
8. Let the eggs cook until they are done and the cheese has melted.

SERVING
9. Cut the omelette in half and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Jalapeno
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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