Omelet with Tomatillo Salsa

Sunday brunch is one of my favorite meals. We return from the market laden down with colorful produce that we unpack on our sunny kitchen table. Then Larry squeezes fresh oranges while I make some combination of eggs and carbs. We enjoy a leisurely meal with the Sunday papers. Last week, I decided to add a little zest to our brunch by pouring tomatillo salsa on our omelets.

Tomatillo salsa is easy to make. You can find my recipe for it here. Even better, it freezes well. I set some out on the counter to defrost while we were at the Market, ready to heat and serve when we returned.

The omelet was thick with mushrooms, cheese, peppers and cilantro. The sauce added zest, and a few breakfast potatoes rounded out the plate.

Sunday mornings are really great around here.

Omelet with Tomatillo Salsa
3/4 cup tomatillo salsa
4 eggs
1/4 cup sliced red onion
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter, divided use
1/2 red pepper, cut into strips
5 oz mushrooms, sliced
1 cup grated cheese — half jack, half cheddar
1 tbsp cilantro

Warm the salsa and set it aside.

Whisk together the eggs, onion, salt and pepper.

Melt 2 tbsp butter in a medium cast iron skillet over medium heat. Sauté red pepper and mushrooms until browned, about 8 minutes. Transfer to a bowl.

Melt 1 tbsp butter in skillet. Add eggs. Cook without stirring until they begin to set, about 4 minutes. Sprinkle with vegetables, cheese and cilantro. Cover skillet and cook until the cheese melts and the eggs are set, about 2-3 minutes.

Fold the omelet in half, then cut it in half and serve on two plates. Pour the warm salsa on top.

Serves 2

Tomatillo Salsa

Tomatillos are interesting vegetables (actually fruits). They look like giant cape gooseberries with a papery husk that covers a hard green ball which has a sticky surface. They are tart and tangy, and form the base of the green sauce poured over cheese enchiladas.

I made this variation the other day and poured it over cheese omelets for breakfast. It was great.

Tomatillos are coming to the end of their season, but they last for a few weeks in the fridge still in their husks. I've also husked and rinsed them and frozen them successfully in the past.

The poblano pepper adds a slight heat to the salsa. But this is not a hot sauce - it makes an interesting but not overwhelming breakfast dish. It would also be good on enchiladas or stirred into rice.

Tomatillo Salsa
1 tsp vegetable oil
1/2 poblano pepper, seeded and chopped
2 tbsp chopped onion
1 clove garlic, minced
1 cup husked, rinsed and diced tomatillos (4-5)
cilantro for garnish

Warm oil in a small pan over medium heat. Sauté poblano and onion until tender. Add the garlic and tomatillos. Cook until they start to brown, just a few minutes. Remove from heat and keep warm.

Make a 2-egg omelet, layering a little cheddar in the middle before you fold it over. Spoon some of the salsa on top and serve.

Makes enough salsa for 2 omelets.