Southwest Omelette Recipe

Time20m

Serves2

Pastured eggs, baby spinach, pico de gallo, monterrey jack cheese, and topped with chipotle in:season

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Ingredients

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1
Prepare the Vegetables
Wash the baby spinach thoroughly and chop it coarsely. Set aside.
2
Prepare the Pico de Gallo
If using store-bought pico de gallo, ensure it’s fresh. If homemade, chop tomatoes, onions, cilantro, and jalapeños, and mix together in a bowl.

3
Beat the Eggs
In a mixing bowl, crack the pastured eggs and whisk them together with salt and black pepper until well combined.
4
Cook the Spinach
In a non-stick skillet, heat a small amount of oil over medium heat. Add the chopped baby spinach and sauté until wilted, about 1-2 minutes.
5
Add the Eggs
Pour the beaten eggs into the skillet over the cooked spinach. Let the eggs cook undisturbed for about 2-3 minutes, or until the edges start to set.
6
Add Fillings
Once the edges are set, evenly distribute the pico de gallo and shredded Monterrey Jack cheese over one half of the omelette.
7
Fold and Finish Cooking
Carefully fold the other half of the omelette over the fillings. Cook for an additional 2 minutes, or until the cheese melts and the eggs are fully cooked.
8
Serve
Slide the omelette onto a plate, drizzle with chipotle sauce, and serve immediately.