Ingredients
1 tablespoon Clarified Butter
3 large eggs
Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese
1/2 cup tomato salsa
Several sprigs cilantro
1 12-inch flour tortilla
Avocado slices, optional
Preparation
Heat butter in a 10-inch nonstick skillet over medium heat.
Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.
