In my endless quest to find something different to make on Breakfast For Dinner Sunday, I came up with a Mexican inspired egg dish. I started out without a complete thought and just kept adding ingredients to my sauté pan. Then I put the whole gemisch on top of my warmed tortilla. After I had all the toppings made I cooked my egg and crowned my concoction.
This turned out pretty good. It would have been better if the salsa was at room temperature instead of cold since it chilled the dish a lot. John made his every Sunday omelet but added some harissa in a shocking deviation from his usual ham, cheese, mushrooms, and scallion omelet.