Description
This easy-to-follow recipe guides you through creating a delicious and flavorful Mexican Omelette, perfect for any meal. Bursting with fresh vegetables, savory spices, and creamy cheese, it’s a breakfast you’ll crave.
Ingredients
- 2–3 large eggs
- 1 tbsp milk or water
- Salt and freshly ground black pepper to taste
- 1/4 cup finely diced bell pepper (any color)
- 2 tbsp finely diced onion
- 1 tbsp finely diced jalapeño (optional, for heat)
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Pinch of smoked paprika
- 1 clove garlic, minced
- 1 tbsp olive oil or butter
- 1/4 cup shredded Monterey Jack or Mexican blend cheese
- Optional toppings: fresh cilantro, avocado, salsa, sour cream
Instructions
- 1. Prepare Fillings: In a non-stick skillet, heat 1 tbsp olive oil over medium heat. Sauté diced onion until translucent, then add bell pepper and jalapeño. Cook until tender-crisp (5-7 minutes). Stir in cumin, chili powder, smoked paprika, and minced garlic; cook for 1 minute until fragrant. Remove from pan and set aside.
- 2. Whisk Eggs: In a medium bowl, whisk eggs with milk/water, salt, and pepper until frothy.
- 3. Cook Omelette: Return skillet to medium-low heat and add a pat of butter or drizzle of oil. Pour in whisked eggs. Let set for 30 seconds. Gently push cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue until mostly set but still slightly moist on top.
- 4. Fill and Fold: Sprinkle sautéed vegetables and shredded cheese over one half of the omelette. Let cheese melt slightly (30 seconds). Carefully fold the other half over the filling. Cook for another 30-60 seconds until cheese is fully melted and omelette is cooked to your liking.
- 5. Serve: Slide onto a plate. Garnish with optional toppings like fresh cilantro, avocado, salsa, or sour cream. Enjoy immediately!
- Prep Time: 10 mins
- Cook Time: 10 mins