This vegetarian Southwest omelet sandwich is a healthier, spicier take on a Denver omelet sandwich made with egg whites and served on jalapeño cheese bread.
Preheat an electric griddle or nonstick pan over medium-high heat.
Prepare the bread and eggs
Spread 1/2 of a tablespoon evenly over each slice of bread and toast on the griddle or skillet for 2 to 3 minutes until the bread is golden brown. Top 1 piece with the sliced Roma tomatoes. Warm the eggs in a bowl of hot water for 5 minutes. Warmed (or room temperature) eggs will generally have more volume, stick to the pan less and cook more like a fresh egg would as opposed to cold eggs directly out of the refrigerator.
Start the omelet
In a small bowl, whisk the eggs together with the salt and pepper until the yolks are completely broken up and the ingredients are fully incorporated. Add the remaining 1 tablespoon of butter to the preheated griddle or skillet and use a spatula to spread it around the pan. When the butter starts to bubble, pour the eggs into the center of the pan and stir vigorously for about 5 seconds. After a minute or so the bottom of the omelet will start to set.
Finish the omelet
Carefully lift the sides of the omelet up using a spatula and tilt the pan slightly so that the uncooked egg runs to the edges and the top of the omelet is no longer excessively runny. Add the cheese, onions, peppers and cilantro to the omelet in an even layer, leaving enough space around the edges to easily fold later. Cook for an additional 2 to 3 minutes and fold over one-third of the omelet. Slide the omelet onto a plate with your spatula and fold the omelet by another one-third so that the omelet is now a trifold. Place the omelet on top of the toast with the sliced tomatoes and top with the remaining slice of bread.