Best 6 Cilantro Red Onion And Jalapeno Omelet Recipes

CILANTRO, RED ONION AND JALAPENO OMELET

Steps:

• In a medium bowl, combine onion, cilantro, jalapeno, salt and pepper and mix well. Divide into two small bowls.
• Add two eggs to each bowl; mix to combine.
• Heat a nonstick 8-inch skillet, coated with cooking spray or 2 teaspoons butter, over medium-high heat.
• Pour in one bowl of egg mixture and cook until eggs are set.
• Fold over the omelet and slide onto a warm plate.
• Repeat, preparing second omelet.
• Serve immediately.

TOMATO AND RED ONION SALAD WITH LIME-CILANTRO DRESSING

Steps:

• Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.

PICKLED RED ONIONS WITH CILANTRO

Steps:

• Bring vinegar, sugar, cumin, and salt to a boil in a 2-quart nonreactive heavy saucepan, then reduce heat and simmer, stirring occasionally, 5 minutes. Add onions and simmer, stirring occasionally, 2 minutes, then transfer to a bowl and cool. Stir in cilantro.

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Steps:

• Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
• Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

JALAPENO OMELET

Steps:

• Heat the olive oil in a pan. Seed the jalapenos and mince. Add the jalapenos to the oil and saute for a few minutes, until soft. Beat the eggs with salt, pepper and milk. Add to the pan. Cover and cook until slightly set. Cube the cream chees and drop in dollops onto egg mixture. Cover again until the cheese is melted. Fold over and serve. I topped this with salsa.

AVOCADO, SALSA, AND CILANTRO OMELET

Steps:

• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.