Mexican Omelette
This Mexican Omelette will be the highlight of your day. Stuffed with a delicious, flavorful filling and seasoned to perfection.
Servings: 1
Calories: 533kcal
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
Pro Tips
- 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.
Nutrition
Calories: 533kcal | Carbohydrates: 9g | Protein: 24g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 543mg | Sodium: 461mg | Potassium: 560mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2356IU | Vitamin C: 27mg | Calcium: 240mg | Iron: 3mg