Southwest Omelette Recipe

Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk vigorously until combined and slightly frothy, about 30 seconds.

Preheat a nonstick skillet over medium-low heat while you prepare the filling so the pan is ready but not too hot.

Caramelize onions

Heat 1 tsp cooking oil in a 9-10 inch nonstick or stainless steel skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and golden brown, about 10–12 minutes. If the onions begin to stick or brown too quickly, lower the heat and add a teaspoon of water to deglaze.

Once the onions are caramelized, push them to one side of the skillet and reduce heat to medium-low. Keep the skillet warm for the egg step; remove onions to a plate if you prefer to cook eggs in a completely clean pan.

Dice the tomato and slice the pickled jalapeños while the onions cook. Pat the tomato dry with a paper towel to prevent excess moisture in the omelette.

After whisking the eggs, melt 1 tbsp butter in the skillet over medium-low heat (use a clean pan if you removed the onions). Swirl to coat the bottom. Pour the egg mixture into the skillet and let it set undisturbed for about 20–30 seconds until the edges begin to firm.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the top is mostly set but still slightly moist, about 1–2 minutes.

Evenly distribute the caramelized onions, diced tomato, sliced pickled jalapeños, shredded cheese, and avocado slices over one half of the omelette. If you removed the onions earlier, rewarm them briefly before adding.

Fold the empty half of the omelette over the filled half with a spatula. Cook for another 30–60 seconds to melt the cheese and warm the fillings through. If you prefer the interior more cooked, cover the skillet for 30–45 seconds on low heat.

While the omelette cooks, toast the 2 slices of bread to your preference. Spread the remaining 1 tbsp butter on the hot toast.

Slide the finished omelette onto a plate. Spoon the salsa over the top and scatter chopped cilantro, if using. Serve with the buttered toast on the side.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot.