Fresh Salsa Omelet Recipes

CHORIZO SALSA OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

FRESH SALSA OMELET

Steps:

• To make the salsa, combine all of the ingredients in a bowl and set aside.
• To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
• In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
• Pour one-quarter of the egg mixture into the skillet.
• Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
• Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
• Fold the uncovered half over the top.
• Cook for 2 minutes.
• Slide onto a plate.
• Repeat with the remaining ingredients.
• Serve with the remaining salsa.

AVOCADO, SALSA, AND CILANTRO OMELET

Steps:

• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.

SALSA & CHEESE OMELETTE

Steps:

• Spread beaten eggs into a heated pan and cook one side, flip over and cook the other side.
• Meanwhile, mix together salsa, peppers and green onion if using.
• Top eggs with salsa mixture and cheddar cheese. Off to one side.
• Fold over eggs, and cook until cheese is melted, if you want to eat right away then add a little water and cover pan with a lid.
• Serve with your favorite breakfast side.

BAKED HERB OMELET WITH FRUIT SALSA

Steps:

• In large glass or plastic bowl, mix all salsa ingredients. Refrigerate until serving time.
• Heat oven to 350°F. Grease 9-inch glass pie plate or spray with cooking spray. Sprinkle onion and cheese in pie plate. In blender, place all remaining omelet ingredients. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.
• Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

MANGO SALSA OMELET

Steps:

• 1. Prepare mango salsa by dicing mangoes, tomatoes, onions, mince jalapeno and chop cilantro. Place in a bowl.
• 2. Pour in lime juice and add taco seasoning. Stir until all ingredients are mixed together and coated. (Mango salsa can be made ahead of time or the day before.)
• 3. Scramble eggs. Dice ham. Heat omelet skillet with butter. (I use a 6 inch small stick-free skillet.) When skillet is hot, add enough egg to cover bottom of skillet. When the egg mixture is almost firm yet still somewhat runny flip omelet over. (This will make the omelet fluffy).
• 4. Load one side of egg mixture with diced ham and shredded cheese. Fold over egg. Let heat through and then place on plate.
• 5. Cover omelet with mango salsa. Sprinkle with extra shredded cheese, salt and pepper to taste and enjoy!

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
• In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.