Omelet a la Mexicana

Finely dice the white onion, Roma tomato, and serrano chile. Chop the fresh cilantro.

In a small non-stick skillet over medium heat, add 5g of vegetable oil. Sauté the diced white onion until translucent, about 2-3 minutes.

Add the diced Roma tomato and serrano chile to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the Roma tomato softens and releases its juices.