Traveler’s Omelet (gf2) Recipe

Whisk eggs

Crack 3 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk vigorously until homogenous and slightly frothy, about 30 seconds. Set aside.

Heat pan

Place a 10-inch nonstick skillet over medium heat and add 1 tbsp unsalted butter. Allow butter to melt and foam but not brown, about 1 minute.

Prepare vegetables

While the pan heats, finely dice 1/2 yellow onion, 1/2 jalapeño (remove seeds for milder heat), and 1/4 red bell pepper. Keep pieces small so they cook quickly and fold easily into the omelet.

Cook chorizo

In a separate small skillet over medium-high heat, add 1 tsp neutral oil and the 4 oz fresh chorizo (remove from casing and crumble). Cook, breaking up with a spatula, until browned and cooked through, about 4–6 minutes. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel; reserve drippings in pan.

Sauté vegetables

Return the small skillet with chorizo drippings to medium heat (add the 1 tsp oil if pan is dry). Add the diced onion, jalapeño and red bell pepper. Sauté until softened and translucent, about 3–4 minutes. Remove vegetables to the plate with chorizo and wipe out skillet if excess fat remains, leaving just a light glaze for flavor.

Combine filling

Mix the cooked chorizo and sautéed vegetables together on the plate. Keep warm while making the omelet.

Pour eggs

With the 10-inch skillet over medium heat and butter melted, pour the whisked eggs into the pan. Immediately tilt the pan and use a heatproof spatula to gently pull the set edges toward the center, allowing uncooked egg to flow to the edges. Repeat around the pan until eggs are mostly set but still slightly moist on top, about 1–2 minutes.

Add filling and cheese

Spread the warm chorizo-vegetable mixture over half of the omelet. Sprinkle 1/2 cup shredded pepper jack evenly over the filling. Continue cooking for 20–30 seconds until cheese begins to melt and the egg is set but not overcooked.

Fold and finish

Use the spatula to fold the empty half of the omelet over the filled half to form a crescent. Let cook another 15–30 seconds to ensure inside is hot and cheese is melted. Slide the omelet onto a plate, seam side down.

Make salsa

In a small bowl, combine 1/2 cup finely diced tomatoes, 2 tbsp finely minced red onion, 1 tbsp chopped cilantro, 1 tsp fresh lime juice, 1/4 tsp salt and 1/8 tsp ground cumin (if using). Stir and taste; adjust salt or lime as needed. Let sit 2–5 minutes for flavors to meld.

Top omelet

Spoon 2–3 tablespoons of the house salsa over the folded omelet. Garnish with additional cilantro leaves and serve with a lime wedge on the side for squeezing.