Tex Mex Breakfast omelet
*Cook time includes sauteing peppers.
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- 1 Tbsp
- chopped fresh cilantro
- 2 Tbsp
- each of red bell, yellow bell, jalapeno, anaheim pepper, chopped
- 1/4-1/2 c
- mexican melting cheese, i used queso quesadilla
1Dice peppers and sautee in skillet. Set aside.
2Cover with glass lid and cook over low heat till egg starts to form around edges. Gently lift one side with a rubber spatula and let loose egg run underneath. Repeat this all around the sides.
3Once egg is mostly firm, place peppers and cheese inside, and cover and cook till firmness desired.
4Fold one side of omelet up over the center, then fold other side up and over. Top with remaining cheese and peppers, remove from heat and cover with lid for a few minutes to allow cheese to melt.