Mexican Vegetable Omelet

By Chay Land

Mexican Vegetable Omelet

3 Tablespoons canola oil
1/4 cup chopped white onion
1/4 cup chopped green bell pepper
1/4 sliced fresh mushrooms
1/4 cup chopped tomatoes
1/4 teaspoon salt
4 eggs, whisked
1 Tablespoon of milk
1 teaspoon TAPATIO Hot Sauce
½ cup grated cheddar cheese
Chopped Cilantro


Heat a 10 inch nonstick skillet over medium heat and add the oil.  Add the onion and bell pepper and saute until soft, about 5 minutes.  Add the mushrooms until wilted, then add the tomatoes and the salt.  Remove mixture from skillet and set aside. 

Wipe the pan with a paper towel.  Spray with nonstick spray and/or oil.  Heat over medium heat until hot.  Add the milk and TAPATIO  to the whisked eggs and pour egg mixture into skillet.  Cook without stirring, tilting the pan allowing the uncooked egg to flow to the bottom of the skillet.  Once the bottom part of the egg mixture is cooked, cover the skillet to allow the top of the omelet to cook through.  Add the vegetable mixture to half of the egg and fold the other half over.  Top with the grated cheese, cilantro  and serve.