A flavorful and easy-to-make omelette with a Mexican twist, perfect for breakfast or brunch.
Crack the eggs into a mixing bowl and whisk them together with the milk until well combined.
Whisking the eggs thoroughly ensures a fluffy omelette.
Heat a non-stick skillet over medium heat and pour in the egg mixture.
Use a non-stick skillet to prevent sticking and make flipping easier.
As the eggs begin to set, gently lift the edges with a spatula and tilt the skillet to allow uncooked egg to flow underneath.
This technique ensures even cooking and prevents overcooking.
Once the eggs are mostly set, sprinkle the cilantro, jalapeño, salsa, and cheddar cheese over one half of the omelette.
Distribute the fillings evenly for a balanced flavor in every bite.
Fold the omelette in half and cook for another minute to melt the cheese.
Press gently with the spatula to ensure the cheese melts evenly.
Slide the omelette onto a plate and serve immediately.
Garnish with additional cilantro or a dollop of salsa for extra flavor.
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