This has two of my favorite things with eggs: sweet and spicy. I also eat jelly on my pancakes instead of syrup. This is an omelet with pico de gallo in the eggs, and also a pico de gallo sweet sauce on top.
1Break 3 eggs into a small bowl and add 2 tablespoons of pico de gallo. Whisk vigorously. Add 1 tablespoon of unsalted butter to med hot, non-stick skillet. Once butter melts pour in eggs. Place lid on top (preferably glass lid). Once eggs start to solidify a little, gently slide rubber spatula under one side, lift slightly and let runny egg run underneath. Repeat all the way around. Replace lid. Once egg is just firm enough to flip, flip over with large plastic spatula. Place cheese in center and flip one side over the middle, then flip other side over. Cook for just a minute or so and flip again and cook for one more minute. Remove to plate.
2In hot non-stick skillet add jelly and pico. Heat till jelly is melted and pico is hot. Pour over omelet.