This Mexican Omelette is a quick and flavorful breakfast made with fluffy eggs, sautéed tomato, onion, and jalapeño, then filled with melted cheese. It’s an easy way to bring a little Mexican flavor to your morning.
If you love veggie-packed omelets, try my California Omelette next.
Why You’ll Love This Recipe ❤️
- Quick and easy: A delicious breakfast that comes together in about 15 minutes.
- Full of flavor: Fresh tomato, onion, jalapeño, and a pinch of cumin give the eggs a delicious Mexican-inspired flavor.
- Easy to customize: Add chorizo, extra cheese, or more jalapeño to make it your own.
- Perfect any time of day: Serve it for breakfast, lunch, or a quick dinner.
-Maggie
🥚 Ingredients
- Oil
- Onion
- Jalapeno pepper
- Tomato
- Butter
- Fresh large eggs
- Shredded cheese (Monterey Jack or Mozzarella)
- Salt and pepper (to taste)
- Pinch of ground cumin
- Chopped cilantro (topping)
- Sliced Avocado (topping)
🥣 Instructions
- In a non-stick skillet, heat olive oil over medium-high heat. Toss in the onion, jalapeno peppers, and tomato.
- Stir well and cook for 3-4 minutes. Remove the sautéed mixture and set aside.
This is your omelette filling. Make it ahead of time for easier cooking.
The sautéed tomato, onion, and jalapeño filling is similar to the mixture used in Huevos a la Mexicana, one of my favorite Mexican egg dishes.
- Whisk the eggs well until the yolks and whites are fully combined. This helps create a light, fluffy omelette.
- Add a pinch of salt.
🥛 Got Milk?
You don’t need milk to make a fluffy omelette. In fact, I prefer using just eggs with a splash of water, if needed. Milk can make the eggs heavier, so I skip it for this recipe.
- In a small frying pan or omelet pan, melt butter over medium heat.
- Pour eggs into the pan and let the egg mixture cook for about 30 seconds.
- Lift one side of the omelette to allow the uncooked part to flow underneath.
- Add the sautéed veggies and cheese on half of the omelette.
- Cook for another 2-3 minutes or until the egg is fully cooked.
- Fold the other side of the omelette over this delicious filling.
Monterey Jack melts beautifully here, but you can use any cheese you like that melts well.
Transfer the Mexican Omelette to a plate and add your favorite toppings.
Toppings
Top with your choice of chopped cilantro, green onions, sliced avocado, pico de gallo, cotija cheese, red onions, or a dollop of sour cream.
If you have any leftover filling, add it to the top of the omelette.
🙋🏻♀️ Frequently Asked Questions
A Denver Omelette is made with ham, chopped green pepper, onions, and cheese. The California Omelette, however, features avocado, spinach, and tomato.
Absolutely! Fry up some Mexican chorizo beforehand and include it in your filling for an extra kick. Spanish chorizo is also an option.
👩🏼🍳 Pro Tips
- Extra Spice: Want more heat? Add some green chiles or chipotle peppers in adobo sauce.
- Sides: Serve with a side of refried beans for one of the most delicious meals ever.
- Meal Prep: This recipe is great for the next day. Just store your sautéed veggies and cooked omelet separately.
- Use a nonstick pan: It makes it much easier to cook and fold the omelette without sticking.
🍴 More Breakfast Recipes
- Mexican Breakfast Torta
- Mole Chilaquiles
- Licuado de Platano (Banana Smoothie)
- Huevos a la Mexicana
- Torrejas (Mexican French Toast)
- Huevos Rancheros
- Chilaquiles Rojos
This Mexican Omelette is an easy, flavorful meal that’s perfect when you want something filling without spending much time in the kitchen. Serve it with salsa, avocado, and a cup of Café de Olla for a delicious Mexican-inspired breakfast.
Mexican Omelette
Ingredients
- 1 tablespoon oil
- ¼ onion
- ½ jalapeno
- 1 tomato
- Salt and pepper to taste
- ⅛ teaspoon ground cumin (or a pinch)
- 1 tablespoon butter
- 3 large eggs
- ¼ cup shredded cheese Monterey Jack or Mozzarella
- Chopped cilantro topping
- Sliced Avocado topping
Instructions
- Heat up the oil in a large skillet.
- Add the onion, jalapeno, and tomato.
- Season with salt, pepper, and cumin.
- Cook for 3-4 minutes, or until the tomato is soft.
- Remove from skillet.
- Melt butter in the skillet over medium heat.
- Whisk the eggs and add to the skillet.
- Cook for 30 seconds.
- Lift the sides so the uncooked egg cooks.
- Then add the cooked tomato mixture to one half of the egg.
- Add the shredded cheese.
- Fold the other half over the filling.
- Cook for another 2 minutes, or until the egg is fully cooked.
- Top with chopped cilantro and sliced avocado.
- Serve any remaining filling on top of the omelette and with salsa.
Notes
- Extra Spice: Want more heat? Add some green chiles or one diced chipotle pepper in adobo sauce.
- Meal Prep: This recipe is great for the next day. Just store your sautéed veggies and cooked omelet separately.
- Use a nonstick fry pan for making omelets. That’s what the chefs use!
Hi Maggie, your omelet looks delicious. It reminds me of a taco only the egg is the tortilla in this case. Love omelets though we make the tortilla Espanola as you brought out. Some families use chorizo, others put some veggies. We prefer
the original tortilla. It is even better the next day out of the fridge.
That’s a great way to describe it. An egg taco. lol! Thank you for your comment!
My kind of omelet recipe! Looks amazingly delicious. Plus it’s an Mexican type dish that is full of flavor and taste! I love it!
I’m so glad you liked the Mexican omelette! 🙂
This recipe was a hit at our weekend brunch get together! The filling was so delicious!
That’s great to hear! Glad you liked it 🙂