Oil Onion Jalapeño Tomato Salt and pepper to taste Ground cumin (or a pinch) Butter Eggs Shredded cheese Monterey Jack or Mozzarella Chopped cilantro topping Sliced Avocado topping
Heat olive oil. Toss in red onion, jalapeño peppers, and tomato. Stir well and cook until the tomato gets all soft and juicy, then remove and set aside.
Whisk those egg whites and eggs yolks to achieve that fluffy texture. Add a pinch of salt.
Melt the butter and pour the eggs into the pan. Let the mixture cook, then add the sautéed veggies and cheese on half of the omelette. Cook until the egg is fully cooked and fold over the filling.
Top it up with your choice of chopped cilantro, green onions, sliced avocado, pico de gallo, cotija cheese, red onions, or a dollop of sour cream.