Cookbook: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.

Ingredients

 * 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

Procedure

 * 1) Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
 * 2) Beat eggs with salt. Set aside.
 * 3) Combine chiles, salsa, cilantro, and cheese. Set aside.
 * 4) 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.
 * 5) Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.
 * 6) Sprinkle with chopped cilantro and serve warm.