Southwestern Omelet

Method

1. dice6 min
   pepper, onion and jalapeño cut small and even
   pepper + onion + jalapeño diced finely. Small pieces matter more than usual here — an omelette is thin, and a large chunk of raw pepper tears the set egg around it when folded
2. saute5 min
   1 tbsp butter, medium, until softened and the pan is dry
   vegetables cooked until soft and any released liquid has evaporated (+ black beans warmed through) + cumin for the last thirty seconds. Cooking the filling first is the whole reason this works — raw vegetables put into beaten egg release their water as the egg sets, and the omelette breaks and weeps
3. whisk2 min
   eggs beaten until completely uniform, no streaks of white
   eggs + salt + pepper whisked thoroughly. Streaks of unmixed white set into rubbery patches, and beating properly also incorporates a little air that lifts the curds. Season now: salt in beaten egg has time to dissolve, and salt on a finished omelette sits on the surface
4. fry4 min
   remaining butter, medium, eggs poured in, edges drawn to the centre
   eggs into the foaming butter, and as they set at the edges draw them inward with a spatula while tilting the pan so raw egg runs into the gap. Repeat until there is no free liquid but the surface is still glossy and slightly wet — that gloss is the doneness marker, because it will finish setting after it leaves the pan
5. fold3 min
   filling and cheese over one half, folded, 30 seconds off the heat
   + filling + cheese + cilantro over half, then folded and left thirty seconds so residual heat melts the cheese. Fill sparingly — the most common failure is an overfilled omelette that tears at the fold. Slide it onto a warm plate (+ avocado, + salsa, + sour cream, + hot sauce) and eat immediately; an omelette does not wait