My Mexican Omelette recipe is an easy breakfast dish worth waking up for!
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Serve with Cafe de Olla, these eggs with Mexican spices are just heavenly.
Forget the snooze button—this omelette is all the wake-up call you’ll need.
Get ready for an Eggscellent start to your day. Actually, this can be served any time of day.
Table of Contents
🥘 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)
Some people call this a “Mexican jack cheese omelet” because of the cheese used.
🥣 Instructions
- In a non-stick skillet, heat olive oil over medium-high heat. Toss in red onion, jalapeno peppers, and tomato. Add chopped bell pepper, if you’d like.
- Stir well and cook for 3-4 minutes until the tomato gets all soft and juicy. Remove the sautéed mixture and set aside.
This is your omelette base. Make it ahead of time for easier cooking.
It’s the same way we make Huevos a la Mexicana just in a different form.
- Whisk those egg whites and eggs yolks to achieve that fluffy texture.
- Add a pinch of salt.
🥛 Got Milk?
It is very common to add milk to make scrambled eggs. For omelets, though, it will make the eggs thick and tough. If needed (say you’re out of eggs), add a splash of water.
- 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.
Sprinkle with Monterey Jack cheese to make that extra cheese melts into a gooey delight. Or choose a cheese that melts well. Extra cheese is always a dream come true.
Slide your Mexican Cheese Omelet onto a plate and add your toppings.
Toppings:
Top it up 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
The four must-know types are:
American: Think cheesy, meaty, and a bit browned on the outside.
French: Creamy on the inside, but oh-so-smooth on the out. Pure elegance!
Frittata: Italian recipes feature omlets that are open-faced and oven-finished. Mamma mia!
Spanish Tortilla: A thick, potato-filled feast, similar to a Mexican potato omelet. Olé!
A Denver Omelette is made with ham, chopped green pepper, onions, and cheese. Classic diner vibes! The California Omelette, however, features avocado, spinach, and tomato. Think West Coast wellness! So, pick your vibe and get crackin’!
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 fry pan for making omelets. That’s what chefs use.
🍳 More Mexican Breakfasts
- Breakfast Torta
- Jugo Verde
- Torrejas (Mexican French Toast)
- Machaca con Huevos
This Mexican Omelette is your shortcut to a gourmet breakfast that’s easy to make. It’s bursting with spicy, cheesy goodness. And if you’re extra hungry, make a second omelette!
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Did you make this recipe? Please rate the recipe below
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 peppers 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!
- Add more flavor by adding cooked chorizo to the filling.
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 🙂