Spicy Mexican Omelet
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | eggs | 3 piece | 215 kcal19g protein · 1g carbs · 14g fat | Buy |
| 2 | –3 pinches fine sea salt | 3 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | habanero | 0 g | — | Buy |
| 4 | salsa | 0.5 cup | 64 kcal3g protein · 14g carbs · 0g fat | Buy |
| 5 | grated Monterey Jack cheese | 1 cup | 940 kcal54g protein · 5g carbs · 78g fat · 0g fibre | Buy |
| 6 | fresh cilantro | 2 tbsp | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | Butter | 0 g | — | Buy |
Total, all ingredients1220 kcal · 76g protein · 20g carbs · 93g fat · 0g fiber
Per servingno servings count given
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Directions
Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
Beat eggs with salt. Set aside.
Combine chiles, salsa, cilantro, and cheese. Set aside.
Heat a large nonstick skillet over medium high heat. Quickly swirl with butter and crack in the eggs. Cook until egg is set and well browned on side facing pan.
Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.
Sprinkle with chopped cilantro and serve warm.
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