
Tex-Mex Omelet with Roasted Cherry Tomato Salsa
Ingredients (18)
- 1 pint cherry tomatoes
- 1/2 teaspoon olive oil
- 1/2 small white onion, chopped
- 1/3 cup loosely packed cilantro, chopped
- 1 jalapeño, deseeded and membranes removed, finely chopped
- 2 cloves garlic, minced
- 1 small lime, juiced, or 2 teaspoons white wine vinegar
- 1/8 teaspoon sea salt
- 2 eggs
- 2 tablespoons milk or water
- pinch sea salt
- pinch black pepper
- hot sauce (Cholula recommended)
- 1 scant tablespoon butter
- 1/3 cup Jack cheese or other melty cheese, shredded
- 3 tablespoons black beans
- handful blue corn chips or tortilla chips, broken into small bite-sized pieces
- optional garnishes: sliced avocado, sour cream, hot sauce, etc.
Directions
Learn how to make this recipe at Cookie and Kate