1/4 1 small onion, cut in strips lengthwise
1/2 1 poblano pepper (Rajas), roasted with skin and seeds removed, cut in strips
2 mushrooms, sliced
1 tbs water
1 tbs queso fresco
2 tbs Mexican Sour Cream
1 tbs Hal’s Hot Love
Olive Oil or Grape Seed Oil
Heat oil in small omelet pan, saute onions until almost caramelized (a translucent light brown color), careful not to burn. Remove from heat, set aside. In same pan saute mushrooms, when almost finished, add onions and rajas, and season with salt and pepper, cook for about 2 mins. Set aside.
Wipe pan with paper towel to remove any excess liquid. Spray pan with cooking spray/a pat of butter/or a little olive oil. Heat oil over medium high heat. Scramble egg and water. Pour into pan. after 30 seconds spread the vegetable mixture evenly over eggs. Continue to cook until eggs set. Gentle pull up sides of omelet to allow uncooked egg to drain under. Repeat until egg is set. When egg is almost cooked through, cover pan to complete set the middle. If you’re confident enough to flip an omelet substitute the flip for covering the pan to set.
Mix Mexican sour cream and Hal’s Hot Love.
Remove omelet from pan and place on plate, sprinkle with half of the queso fresco, drizzle Crema de Hal’s mixture, and then the rest of cheese over omelet.