Mango Salsa Omelet Recipes

MANGO SALSA

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

MANGO SALSA

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

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!

MANGO SALSA

Steps:

• Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)