 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I made these omelets for Father's Day brunch and everyone said they were great. I don't usually make salsa from scratch but after tasting this one, I will continue to do so, unless I really need a lot! If you don't have time to make fresh salsa for this recipe, substitute 2 cups of your favourite store-bought brand. Ingredients:
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 |
Directions:
1. To make the salsa, combine all of the ingredients in a bowl and set aside.
2. To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
3. In a 8 nonstick skillet, melt 1 teaspoons of the butter over medium heat.
4. Pour one-quarter of the egg mixture into the skillet.
5. Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
6. Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
7. Fold the uncovered half over the top.
8. Cook for 2 minutes.
9. Slide onto a plate.
10. Repeat with the remaining ingredients.
11. Serve with the remaining salsa.
|
|