Colorado Springs Omelet

In Colorado, and a lot of other places, everyone knows the yummy Denver Omelet with ham, onions, green peppers, and gooey orange cheese. Having made a different version of a southwestern omelet for quite a while here in the Springs without naming it — Avocado Omelet just didn’t ring true — I recently made an executive decision to call it, “The Colorado Springs Omelet.” I can only hope my fellow Springs peeps will agree. I think once they’ve eaten it, there’ll be little doubt! We need our own omelet!! The two special things about this omelet are 1) the eggs are whisked together with salsa rather than milk or water and 2) it’s cooked slowly over moderately low heat in a covered pan rather than the high heat and open skillet used for a French omelet. The resulting omelet is barely firm, quite tender, and somewhat fluffy. Don’t overcook it!

Ingredients

1 teaspoon salted butter
1 tablespoon each diced red onion and yellow pepper
½ teaspoon minced jalapeño, optional
2 large eggs
Salt and pepper
1 tablespoon prepared salsa plus more for garnish
½ ripe or nearly ripe avocado sliced
2 tablespoons grated Extra Sharp Cheddar Cheese plus more for garnish -- can sub Cotija
Chopped tomatoes, sliced green onions, and sprigs of cilantro for garnish

Instructions

Get your plate, napkin, and silverware out and ready to go. Make the coffee. Decide on and chop garnishes.
Heat the butter in a 9-inch nonstick skillet over medium-low heat until melted. Add onion and yellow pepper +/or jalapeño, if using. Cook until vegetables are softened, 3-4 minutes.
Meanwhile, whisk together the eggs, a generous pinch each of salt and pepper, and the salsa. Pour into the skillet. Cover and cook 2-3 minutes or until about halfway set. Add sliced avocado on one side and the grated cheese on the other. Cover again and cook another minute or until done to your liking. It should be moist, fluffy, and barely firm without much or any color on the bottom of the omelet. If you're afraid it's not done, turn off the heat and leave it covered on the burner for another minute or two and check it again.
Using a rubber spatula, fold the omelet in half and slide it out onto a plate. Garnish with reserved salsa, reserved grated cheese, chopped tomatoes, sliced green onions, and cilantro sprigs. Serve hot.

Notes

COOK’S NOTES: You can make an omelet for two by doubling the ingredients and using a 12-inch skillet. If you need several omelets, you can make one at a time, storing the omelets in a warm oven until they’re all done. (Don’t garnish the omelets until you take them out of the oven.)