eggs (2)

red onion (2 – 3 tbsp. diced)

jalapeno pepper (1/2 tbsp. diced)

cheese (2 tbsp. shredded/crumbled)

Oil pan with butter, coconut oil or olive oil. Fry onions and jalapenos over medium heat until desired tenderness is achieved. Remove from pan and re-oil. Crack eggs in a bowl and stir until well mixed. Add a small amount of water or milk if desired, but it is not required. Pour eggs in heated pan. If pan is hot enough, eggs should sizzle and bubble a little. Using spatula, gently pull back sides of omelet and allow uncooked eggs to flow in (you may need to tilt the pan. Continue this process, rotating the pan until most of eggs are cooked. then add onions, peppers and cheese to half of the omelet, salt and pepper. Flip bare side over side with contents and cook for 1-2 minutes and flip cooking for another 1-2 minutes. Remove from pan and enjoy!

Optional topper: Salsa, Avacoado

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