How to make it

  • Filling:
  • Place some olive oil, S&P, and garlic in pan. Put heat on high and place onions in pan, stirring often.
  • As onions turn opaque, add a few teaspoons of salsa. Simmer then reduce to Medium Low.
  • Add Mushrooms and tomatoes along with two more teaspoons of salsa.
  • Cook until musthrooms and tomatoes have reduced size.
  • Pour mixture into bowl and set aside.
  • Eggs:
  • Thoroughly spray nonstick pan with Pam. Make sure to get on the sides of the pan. You don't need a large one.
  • Have heat on medium Low.
  • Place eggs in pan. Once eggs start to firm, place mixture on one side of the circle. Don't overload omelet with mixture. Make sure to leave edges free of mixture.
  • Watch closely. You will see that one side turns firm fast. When that happens, spin pan to opposite side to get the eggs even.
  • Add cheese on top of mixture.
  • When you see that there is only a thin layer that needs to firm on omelet, flip egg on top of mixture to make a cresent shape.
  • Cover pan with lid for a few minutes so egg can thoroughly cook. Check to make sure bottom doesn't burn every so often.
  • Flip omlete on pan and repeat time with lid on pan.
  • Plate immediately. Pour some salsa on top and you are ready to go.

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