La Condesa Omelette Recipe

Wash and dry heirloom tomatoes, then dice into 1/2-inch pieces. If tomatoes are very juicy, drain briefly on paper towel. Slice mushrooms thinly. Dice red bell pepper. Thinly slice red onion and both white and green parts of the spring onions. Remove seeds from jalapeño (leave some if you want more heat) and finely dice. Chop cilantro. Crumble the cheese if not pre-crumbled.

In a small bowl, make the egg mixture: crack the eggs into the bowl, add the milk, salt and pepper. Whisk vigorously until frothy and evenly combined. Set aside.

Sauté mushrooms and peppers

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tsp olive oil. When it shimmers, add the sliced mushrooms and diced red bell pepper. Sauté for 3–4 minutes until mushrooms begin to brown and peppers soften.

Add onions and jalapeño

Add the thinly sliced red onion and diced jalapeño to the pan. Cook another 1–2 minutes until onions start to soften but remain slightly crisp. Transfer the vegetable mixture to a bowl and wipe the pan clean or reduce heat to low and leave in place if your pan is nonstick and not crowded.

Heat butter and cook eggs

Return the skillet to medium-low heat. Add 1 tbsp butter and let it melt, coating the pan. Pour the whisked eggs into the pan and swirl to evenly cover the bottom. Let the eggs set undisturbed for about 20–30 seconds until the edges begin to set.

Stir and tilt

Using a spatula, gently stir the eggs in the center while tilting the pan to allow uncooked eggs to flow to the edges. Continue this gentle motion until eggs are mostly set but still slightly glossy on top (about 45–60 seconds).

Add fillings

Evenly distribute the cooked mushroom-pepper-onion mixture across one half of the omelette. Scatter the diced heirloom tomatoes, half of the crumbled cheese (about 1/4 cup), and half of the chopped cilantro over the vegetables. Sprinkle sliced spring onions on top of the fillings.

Finish and fold

Let the omelette cook another 30–60 seconds to warm the fillings and lightly melt the cheese. Using the spatula, carefully fold the empty half over the filled half to form a crescent. Cook for an additional 20–30 seconds to set the fold, then slide the omelette gently onto a warm plate, seam-side down.

Spoon the fresh salsa (about 1/2 cup) alongside or on top of the folded omelette. Sprinkle the remaining crumbled cheese and remaining chopped cilantro over the omelette. Garnish with extra spring onion slices and cilantro sprigs. Serve with lime wedges on the side to squeeze over as desired.

Optional: If you like more heat, add extra diced jalapeño or a dash of hot sauce. Serve immediately with warm tortillas or crusty bread.