Ingredients: 1 tsp avocado oil 1 small tomato, diced 2 T chopped red onion 1/2 jalapeno, diced (reduce or increase according to taste) 1 garlic clove, minced Additional avocado oil or pan-spray for cooking omelet 2 eggs 4 t milk salt, to taste pepper, to taste garlic powder to taste 10 peppadews, chopped 1/4 C cilantro, chopped 1/2 avocado diced (sprinkle with salt, pepper, and garlic powder)
Directions: 1. Heat Avocado oil in small saute pan over medium high heat. Add tomato, onion, jalapeno, and garlic clove to pan and cook 4-5 min, until onions are cooked, and tomatoes have reduced liquid, stirring occasionally. 2. Carefully transfer cooked tomato mixture to a small plate or bowl and set aside. Let pan cool a bit and carefully clean pan. wipe down inside with more avocado oil or spray with a natural pan spray. Return to burner and heat over medium heat. 3. Whisk 1 egg with 2 t milk, touch of salt, pepper, and garlic powder. Pour in pan and immediately sprinkle with 1/2 of the chopped peppadews, 2 T cilantro, 1/2 of the cooked tomato mixture, and 1/2 of the diced avocado. Cook until egg is cooked, about 4-6 min from time egg went into the pan. 4. Release omelet from pan by running spatula under bottom and then folding in half as you transfer to plate. 5. re-oil or spray pan and follow steps 3-5 for second omelet.
Notes: *These got their name because Jon hates to waste little yummy bits of leftover items. One morning, he pulled them all out, and invented this omelet. *This omelet has a thinner egg part since it only has 1 egg per omelet (more crepe-like). If you prefer a thicker, fluffier omelet double egg and adjust cooking time accordingly. *These pair well with Oven-Baked Hash Brown cakes (click for recipe).