Note: It is important to warm the olive salad in a separate skillet before adding it to the omelet. Note: Reserve some of the olive salad and cheese for garnish on top of the finished omelet. Place two skillets over medium heat. Crack the eggs into a bowl, adding the milk, a pinch of salt and two or three grinds of pepper then mix well to combine. Add the olive salad to one skillet and toss until fragrant and slightly sizzling, then remove from the heat. Use some of the rendered olive oil from the olive salad to coat the bottom of the second skillet. Add the eggs. Once the bottom of the eggs start to solidify, use a spatula to pull them away from the sides to allow the remaining liquid eggs to come in contact with the skillet. When the eggs are mostly firm, add the olive salad and cheese. Fold the omelet in half or thirds and remove to a plate. Top with cheese and some additional olive salad along with the tomatoes. Allow to rest for 2-3 minutes and serve. This omelet is salty, eggy, briny, and spicy. The heat from the jalapenos is just enough without being overbearing. The cheese is mild and creamy, and the tomatoes add some welcomed acidity.
* Original recipe can be found on Curt Guillory's website.