Tex-Mex Omelet Recipe

Roasted Cherry Tomato Salsa:

1. Preheat the oven to 400 degrees F.

2. Line a small, rimmed baking pan with parchment paper.

3. Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan.

4. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.

5. In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt.

6. Once the tomatoes are cool enough to handle, use a serrated knife to chop them. Pull off the tomato skins for a smoother salsa.

7. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.

Tex-Mex Omelet:

1. In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce.

2. Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat.

3. Once the pan is hot enough, toss in the pat of butter and swirl the pan to coat.

4. Pour in the egg mixture and let it set for about ten seconds.

5. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place.

6. Repeat this process until there is hardly any runny eggs to scoot around. Use the spatula to gently release the underside of the omelet from the pan.

7. Tilt the pan forward and back to keep the egg from sticking, then use a quick flick of the wrist to flip the omelet back into the pan.

8. Let the egg set for a few seconds, then scoot it off the pan onto a plate.

9. Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top.

10. Spoon a generous amount of salsa over the middle of the omelet.

11. Serve warm, and enjoy!