We had fajitas last night so we were left with a bunch of cheese, salsa and sour cream. Here’s how I incorporated them in my standard omelet recipe to create one of the tastiest culinary wonders to ever come out of my 2 square foot kitchen!
Omelets are fun and easy to make if you got the right tools, namely a good anti-adhesive frying pan and a stock pot lid.
– 6 eggs
– 1 medium onion
– A handful of mushrooms
– Some salsa
– Some sliced up hot peppers
– Baseball mustard (aka standard yellow mustard)
– Grated brick cheese
Chop the onions, the peppers and the mushrooms to the size you prefer. I like big chunks but hey, everybody’s different. Put the frying pan on medium fire, put enough butter in it so that there’ll be some left when you add the eggs later. Put your veggies in there and stir fry them for 10 minutes.
While that’s going on, put 6 eggs in a bowl, a cloud of milk, a bit of tabasco, a bit of cheap bright yellow mustard (that we lovingly call “baseball mustard”), but be very careful not to overdo it. Just a light squeeze of the bottle, 2 at the most. Add salt and pepper (more pepper, less salt). Whisk vigorously until the stuff is kinda consistent.
When your stir frying is done, add salsa to the frying pan(3-4 tablespoons of it). Wait another 4-5 minutes.
Then add the eggs mixture, stir to make the thing even, add the grated cheese on top and reduce the fire to 2. Let it go like that for 2-3 minutes, then cover with a pot lid and wait another 5 minutes. It should look like this (yeah, the cooking process somehow gets rid of half of it, it’s MAGIC!):
Serve with a mountain of sour cream and enjoy!