6 Reviews of Cilantro, Red Onion and Jalapeno Omelet

From: ~Robyn~

On Mar 20, 2009

I chose this recipe because the photos were irresistable to me and we were not dissapointed at all. This is a very fresh tasting omelet, I felt the ratio of vegetables was off so I added a third egg and I was wrong, it was very VERY tasty but huge! so 2 eggs would be fine. I used the jalapenos and after being seeded they just added a depth of flavor but not any real heat. I cooked the omelets in butter and also added a small handful of shredded sharp cheddar cheese. Seved with bacon and english muffins this made a wonderful breakfast for dinner that I have been urged to make again.

From: French Tart

On Mar 19, 2009

I halved the recipe, as I made this for me only this lunchtime! Great omelette recipe - I used the red onions and also a little pink shallot. I added jalapenos, as I LOVE them! I ate this with a simple green salad and cherry tomatoes. Made for Photo Tag and very much enjoyed. Merci! FT

From: Maryland Jim

On May 16, 2009

Made this just as stated using butter. Very nice omelet. Great quick breakfast that I usually have all the ingredients. Made for the Dining Daredevils in ZWT5.

From: Dr. Jenny

On May 23, 2009

DH and I made this for breakfast this morning. We thought it was easy to put together and we enjoyed it. However, the taste of the red onion was a bit overpowering for us (and we love red onion). DH suggested that next time, he would lightly saute the peppers and onion before adding in the egg for the omelet. Thanks for a nice breakfast. Made for ZWT5.

From: FolkDiva

On May 23, 2009

The cilantro, red onion and jalapeno compliment each other perfectly in this omelet! I worried that the ratio of vegetables would be too much, but the slight cooking of the onion and pepper as the egg set mellowed things out nicely and the flavor was fresh and light. I do not care for browned eggs, so I cook my omelets slowly over low heat. I also chopped the onions and peppers very finely (and the red onion had been refrigerated for about a day and a half which tends to 'soften' the bite of the onion), so the flavor was mild and pleasing. I used about 1/2 tbsp of butter for the pan and folded 2-3 tbsps of crumbled queso fresca into my finished omelet. Served with a simple side of sweet cherry tomatoes, this made a most enjoyable, light lunch. Thank you for sharing!

From: Laureen in B.C.

On May 18, 2009

I made this for breakfast this morning and it was lovely and light. I add cheddar cheese to my DH and top them with avocado salsa.