FRESH SALSA OMELET

Fresh Salsa Omelet image

Provided by Irmgard

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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8 eggs
1 pinch salt
1 pinch ground black pepper
4 teaspoons butter
1/2 cup cheddar cheese, shredded
1 1/3 cups cherry tomatoes, quartered
1/3 cup sweet green pepper, chopped
1/3 cup red onion, finely chopped
4 teaspoons fresh coriander, chopped
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

To make the salsa, combine all of the ingredients in a bowl and set aside.
To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
Pour one-quarter of the egg mixture into the skillet.
Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
Fold the uncovered half over the top.
Cook for 2 minutes.
Slide onto a plate.
Repeat with the remaining ingredients.
Serve with the remaining salsa.