Spicy Mexican Omelet
This habanero-spiked omelet gets its texture from one small habit: everything going into the pan starts at room temperature. Warming the eggs in a bowl of tap-warm water means they set evenly instead of seizing, and the salsa and Monterey Jack stay loose enough to melt through quickly. The omelet is browned on both sides, so you get a firm, golden edge around a hot, cheesy, cilantro-flecked center.
Instructions
Put the whole eggs in a bowl of warm but not scalding water and let them sit for 5 minutes, until they reach room temperature.
Crack the eggs into a bowl, add the salt and beat them well. Set the bowl aside.
In a second bowl, combine the minced chile, salsa, cheese and half of the cilantro. Keep the remaining cilantro for the end and set the filling aside.
Heat a large nonstick skillet over medium high heat. Swirl a little butter around the pan, then pour in the eggs. Cook until the egg is set and well browned on the side touching the pan.
Spread the salsa mixture evenly over the uncooked top of the egg and fold the omelet in half. Cook until the raw side is set and well browned.
Sprinkle with the rest of the chopped cilantro and serve warm.
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