Name: Easy Tex-Mex Omelet
Total time: 15 min
Ingredients: 3 large eggs; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon unsalted butter; 1 ounce Monterey Jack cheeses , shredded (¼ cup); 1 tablespoon minced pickled jalapeños; 1 tablespoon minced fresh cilantro

Why This Recipe Works

Omelets are well-known diner staples but can be a challenge to make well at home. Our goal for our easy omelet was to take the guesswork out of omelet making. We started by melting flavorful butter in a 10-inch nonstick skillet. After adding the eggs and stirring them until large curds formed, we briefly tilted the skillet to allow any uncooked egg to run around the pan and finished by letting the omelet cook undisturbed until just set. Our last step was to add Monterey Jack cheese, pickled jalapeños, and cilantro and let the omelet sit in the pan, covered, until the cheese was melted. This gave us a tender, cheesy omelet worthy of any diner.

Before You Begin

You will need a 10-inch nonstick skillet for this recipe.

Instructions

Whisk eggs, salt, and pepper in bowl until eggs are thoroughly combined and mixture is pure yellow.

Melt butter in skillet over medium-high heat, swirling to coat skillet bottom. Add egg mixture and cook, gently stirring and scraping bottom of skillet with rubber spatula in circular motion until large curds begin to form and bare spots are visible on bottom of skillet, about 20 seconds.

Tilt skillet so uncooked eggs fill bare spots. Run spatula around edge of skillet and push cooked eggs down off sides. Let cook, undisturbed, until bottom of omelet is just set but top is still slightly wet, about 30 seconds.

Remove skillet from heat. Sprinkle Monterey Jack, jalapeños, and cilantro over half of omelet. Cover and let sit until cheese has melted, about 1 minute. Fold unfilled half of omelet over filled half to create half-moon shape. Holding plate in 1 hand, tilt skillet to slide omelet onto plate. Serve.