Mexican Omelet
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Olive Oil |
| 8 | Eggs | |
| 2 | tb | Water |
| 1 | ts | Black pepper, ground |
| 1/2 | ts | Salt |
| 1/3 | c | Jack or Cheddar cheese-grated |
| 2 | tb | Cilantro, chopped |
| 1 | Onion, chopped | |
| 2 | tb | Cumin, ground (preferably toasted first) |
| 4 | Garlic cloves, minced | |
| 5 | Green onions with tops, chopped | |
| 1 | Handful Chiles, fresh and rehydrated, sliced into strips | |
| 1 | ts | Habanero Sauce, I use my own in the style of Melinda |
| 1 | Tomatoes, sliced in rounds (up to 2) |
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