Salsa Cheese Omelette Recipes

MUSHROOM AND CHEESE OMELET

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

FRESH TOMATO SALSA AND JACK CHEESE OMELET BURRITO

Steps:

• Heat butter in a 10-inch nonstick skillet over medium heat.
• Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
• Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto 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.

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.

BACON OMELET ROLL WITH SALSA

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
• Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
• Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

HAM & CHEESE OMELETTE WITH SALSA

Steps:

• In a small bowl, whisk together first 3 ingredients. In a medium-sized pan, melt garlic butter over medium-high high. Add egg and cream mixture. Cook for 2-3 minutes until omelet is nearly cooked through. Add green onions, ham, and cheese to one side of the omelet. Fold omelet in half and cook for 1 minute until cheese is melted. Transfer to a plate and top with salsa. Enjoy!