Southwestern Omelet* Recipe

Core and roughly chop the tomatoes. Finely dice the red onion, jalapeño (remove seeds for less heat), and garlic.

In a medium bowl, combine tomatoes, red onion, jalapeño, garlic, lime juice, olive oil, salt, and pepper. Stir to combine and taste; adjust salt or lime as needed.

Fold in chopped cilantro. Let the salsa sit at room temperature for at least 10 minutes to allow flavors to meld (can be made up to 2 hours ahead and refrigerated).

Heat a medium skillet over medium-high heat. Add olive oil and butter until butter foams.

Add corn kernels in a single layer. Let cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 2–3 minutes more until most kernels are lightly charred.

Sprinkle Cajun seasoning, smoked paprika, and salt over the corn. Stir to coat and cook 30–45 seconds to bloom the spices.

Remove from heat and stir in lime juice and chopped cilantro. Keep warm while you make the omelet.

In a small bowl, crack the eggs and whisk with milk, 1/4 tsp kosher salt, and black pepper until just combined and slightly frothy.

Heat an 8–10 inch nonstick skillet over medium. Add neutral oil and 1 tbsp butter; swirl to coat and melt the butter without browning.

Pour the eggs into the pan and let sit undisturbed for about 15–20 seconds until edges begin to set. Using a spatula, gently push the set edges toward the center, tilting the pan so uncooked egg runs underneath.

When the top is mostly set but still a touch glossy (about 45–60 seconds total), spoon the warm Cajun corn down the center of the omelet in a line (about 3–4 tbsp).

Cook another 10–15 seconds to warm the filling. If desired, add the salsa to one side of the filling (about 2 tbsp) to introduce acidity and moisture.

Fold one side of the omelet over the filling to form a semicircle. Slide the omelet onto a plate, seam-side down.

Slice or fan the avocado and arrange on top of or alongside the omelet.

Spoon a generous tablespoon of rustic salsa over or next to the omelet. Dollop sour cream or crema if using.

Sprinkle crumbled Cotija cheese evenly over the omelet and salsa. Garnish with extra cilantro leaves and a few drops of hot sauce if desired.

Serve immediately while hot.