SALSA-CHEDDAR OMELET WITH PICKLED ONION

For days when you need something sassy to get you going. Or for dinner when you want to eat, but don't really feel like cooking.

Serves 1 (Repeat as needed)

Equipment

8-inch non-stick skillet

Ingredients

1 teaspoon salted butter or olive oil
2 large eggs
1 tablespoon salsa
2 tablespoons grated extra-sharp Cheddar cheese
pickled onions for garnish (See notes for how I make mine.)

Instructions

Melt butter in 8-inch non-stick skillet over low heat, making sure butter is evenly spread across the bottom of the pan.
Meanwhile, in a cup, beat together the eggs and salsa. Pour the egg mixture into the pan.
Sprinkle cheese over the egg mixture and cover. Cook until done to your liking -- perhaps checking after 1 and then 2 minutes. Don't overcook; the omelet should still look quite moist and will continue to cook after you plate it.
Plate. Tip the pan and using a rubber spatula, carefully roll the omelet to the side of the pan onto the plate. (Or fold in half) Top with pickled onions. Serve hot, warm, at room temperature, or cold with extra salsa, more cheese, and fresh tomatoes (or avocado) if desired.

Notes

PICKLED ONIONS: Peel and slice a red onion and place it in a jar that has a lid. Heat half cup water and half a cup white vinegar with a tablespoon each kosher salt and granulated sugar in a small saucepan. Stir, cooking for several minutes until sugar and salt are dissolved. Pour hot mixture over the onions, add a pinch of crushed red pepper, and let cool. Close lid and refrigerate for up to a week or so.