One of my favorite traditions growing up was my family's weekly weekend brunches. My dad would whip up whatever we felt like and we would sit around the table enjoying the food. We'd read the paper and eat a long, leisurely breakfast and fuel up to enjoy the rest of the day!
I must admit that when I was a kid, this omelette was not my first choice. I usually went for the sweet stuff like waffles, pancakes, or french toast (which my mom used to cut into the shape of a house for me!). However, as I got older I began to appreciate the omelette not just for breakfast, but also as a quick meal at any time of the day. It's a snap to make and is super delicious.
This omelette is not made as a filled omelette. The eggs are whipped together with tomatoes, onion, green chili, and a good amount of cilantro. The omelette is then cooked for a few minutes on each side. Usually we eat the omelette with toast and ketchup, and it's a meal! Enjoy!
Makes 1 serving
2 large eggs
2 Tbsp. minced onions
2 Tbsp. minced tomatoes
1 tsp. finely minced green chili, I used serranos
1 Tbsp. finely chopped cilantro
Salt to taste
Whip the eggs in a mixing bowl. Add all other ingredients and mix well.
Heat a nonstick frying pan over medium heat. Grease with some vegetable oil.
Pour the omelette into the pan and cook covered for a few minutes until the edges of the omelette seem to be fully cooked. Carefully flip the omelette over and cook on the other side until it is fully cooked through.
Serve with toast and ketchup. Enjoy