Spicy Mexican Omelet
Here's a tip for making good omelets: Cook the things that you want cooked before you add it into the eggs, and have everything at room temperature.
3 eggs, uncracked
2–3 pinches fine sea salt
1 habanero or serrano chile, finely minced and seeded if you like
½ cup salsa, at room temperature
1 cup grated Monterey Jack cheese, at room temperature
2 Tbsp fresh cilantro, finely chopped
Butter
Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
5 minutes
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.