Cilantro, Red Onion and Jalapeno Omelet Recipe #323845
Red onions are sodium-, fat-, and cholesterol-free and provide dietary fiber, vitamin C, vitamin B6, and potassium. This a a variation on an Indian omelet. You can omit the jalapeno if you do not like the heat and substitute a finely diced green bell pepper. Bacon, ham, or any of your favorite ingredients coud be added to suit your taste. I found this recipe in an AARP email and haven't had a chance to try it yet, but it sounds delicious.
18 min | 10 min prep
SERVES 2
- 8 cilantro leaves, finely chopped
- 2 jalapenos, seeded and finely chopped
- 1 small red onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 large eggs, beaten
- cooking spray or 4 teaspoons butter
- In a medium bowl, combine onion, cilantro, jalapeno, salt and pepper and mix well. Divide into two small bowls.
- Add two eggs to each bowl; mix to combine.
- Heat a nonstick 8-inch skillet, coated with cooking spray or 2 teaspoons butter, over medium-high heat.
- Pour in one bowl of egg mixture and cook until eggs are set.
- Fold over the omelet and slide onto a warm plate.
- Repeat, preparing second omelet.
- Serve immediately.
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5 stars