These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 omelet
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.
While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.
When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat. Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet. Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies. Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients. When you accomplish this feat, close your eyes and enjoy the flavor.
Photo and Recipe by Tod Dimmick