Description
This vibrant and easy-to-make omelette is packed with savory vegetables, melty cheese, and aromatic Mexican spices. It’s the perfect breakfast or brunch to kickstart your day with a burst of flavor.
Ingredients
- 2–3 large eggs
- 1 tbsp milk or water
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (any color)
- 1 tbsp finely diced jalapeño (optional, for heat)
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- Pinch of smoked paprika (optional)
- Pinch of garlic powder
- 1/4 cup shredded Monterey Jack or Mexican blend cheese
- 1 tbsp fresh cilantro, chopped
- 1 tsp olive oil or butter
- Salt and freshly ground black pepper to taste
- Optional garnishes: salsa, avocado slices, sour cream
Instructions
- 1. Prepare Fillings: In a small non-stick skillet, heat olive oil/butter over medium heat. Sauté diced onion until translucent. Add bell pepper and jalapeño, cooking until tender-crisp (5-7 minutes). Stir in cumin, chili powder, smoked paprika, and garlic powder; cook for 1 minute until fragrant. Set aside.
- 2. Whisk Eggs: In a bowl, whisk eggs with milk or water, salt, and pepper until slightly frothy.
- 3. Cook Omelette Base: Heat 1 tsp olive oil/butter in an 8-inch non-stick skillet over medium-low heat. Pour in whisked eggs. Let cook undisturbed for 30 seconds until edges set. Gently push cooked egg towards center, tilting pan to allow uncooked egg to flow underneath, until mostly set but still slightly moist on top (2-3 minutes).
- 4. Fill and Fold: Sprinkle sautéed vegetables and shredded cheese over one half of the omelette. Reduce heat to low. Allow cheese to melt (1 minute). Gently fold the other half of the omelette over the filling. Cook for another 30-60 seconds until cheese is fully melted and omelette is golden.
- 5. Serve: Carefully slide the omelette onto a plate. Garnish with fresh cilantro and optional toppings like salsa, avocado, or sour cream. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes