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4 eggs
1/2 c diced ham
1/2 c shredded 4-cheese Mexican cheese
2 Tbsp butter
2 large mangoes – diced
2 medium tomatoes – diced
2 Tbsp sweet onions – diced
1/2 jalapeño pepper – minced
2 Tbsp cilantro – chopped
2 Tbsp fresh squeezed lime juice
1/2 tsp taco seasoning mix

Dice mangoes, tomatoes, and onions. Place in bowl. Mince jalapeno, chop cilantro and add to bowl.

Pour in lime juice. Add taco seasoning. Stir until all ingredients are mixed together and coated. Mango salsa can be made ahead of time or the day before.

Scramble eggs. Dice ham. Heat omelet skillet with butter – A 6″ non-stick skillet works perfectly. When skillet is hot, add enough egg to cover bottom of skillet. When egg mixture is almost firm, yet a little runny, flip omelet over. (This makes the omelet fluffy). Load one side of egg mixture with diced ham and shredded cheese. Fold over egg. Let heat through and place on plate.

Sprinkle with extra shredded cheese, salt and pepper to taste. Serve omelet with mango salsa.