Easy Mexican Omelet

Combine first 4 ingredients; whisk mixture just until blended. Heat a heavy 8-inch skillet over medium heat until hot enough to sizzle a drop of water.

Add butter and rotate skillet to coat bottom.

Pour egg mixture into skillet; sprinkle with cheese and jalapeño peppers.

As mixture starts to cook, gently lift edges of omelet with a spatula; tilt pan so uncooked portion flows underneath.

Fold omelet in half and transfer to plate.

Top with salsa.

Yields 1 or 2 servings.