• 2 eggs, beaten
• salt and pepper to taste
• 2  tbsp Serrano pepper or  2 tbsp chopped green bell pepper
• 2 tbsp chopped onion
• 1 tomato diced
• 1/4 cup shredded Monterrey jack cheese, or the cheese of your preference
• oil

Procedure:

In a small pan heat 1tsp of oil, add onions, bell peppers and cook until translucent.  Add the tomato,  reduce to low heat, cover and let it simmer until tomato has cooked through.

 

In a small non-stick pan  heat the oil. Beat eggs, and season with salt and pepper. Pour in egg mixture and turn heat to lowest setting. Let egg cook until almost set, and then flip it over.  

While egg is still flat, add the cheese and fold your omelet. When omelet is ready pour the salsa on top.

Or if you prefer to have the salsa inside the omelet, add it after you have added the cheese . Both ways taste  great. 

 

Serving  suggestion:

Serve warm on a plate with a side of beans or by itself and  garnish with cilantro leaves.