Prep Time
7 Mins
Cook Time
6 Mins
2 servings (serving size: 1/2 omelet)

Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red peppers.

How to Make It

Step 1

Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red pepper.

Step 2

Melt butter in an 8-inch nonstick skillet over medium heat. Add egg mixture, and cook 3 to 5 minutes or until set (do not stir). Sprinkle with cheese. Loosen omelet with spatula; fold in half. Slide omelet onto a plate.

Step 3

Top with salsa, and sprinkle with cilantro.

Oxmoor House Healthy Eating Collection

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