Description
This colorful Mexican omelette is packed with sautéed veggies, melty cheese, and a hint of spice, making it a quick, satisfying, and customizable breakfast. Naturally gluten-free and easy to adapt for different diets, it’s perfect for busy mornings or a festive brunch.
Ingredients
Scale
- 4 large eggs (room temperature for best texture)
- 2 tablespoons milk (whole, low-fat, or dairy-free)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/3 cup red bell pepper, diced (about 45g)
- 1/3 cup green bell pepper, diced (about 45g; or use yellow/orange for variety)
- 1/4 cup red onion, finely chopped (about 30g)
- 1/2 cup tomatoes, diced (about 80g; Roma or grape tomatoes work well)
- 1 small clove garlic, minced
- 1 tablespoon olive oil (or avocado oil, for sautéing)
- 1/2 cup shredded Mexican blend cheese (about 60g; or use cheddar, Monterey Jack, or pepper jack)
- Fresh cilantro, chopped (optional, for garnish)
- Sliced avocado (optional, for garnish)
- Salsa or hot sauce (optional, for garnish)
- Green onions, finely sliced (optional, for garnish)
- Crumbled cotija cheese or feta (optional, for garnish)
Instructions
- Prep the veggies: Dice the red and green bell peppers, chop the onion, dice the tomatoes, and mince the garlic.
- In a mixing bowl, whisk together eggs, milk, salt, black pepper, chili powder, and cumin until pale yellow and slightly frothy.
- Heat olive oil in a nonstick skillet over medium heat. Add onions and bell peppers; sauté for 2-3 minutes until starting to soften.
- Stir in garlic and tomatoes; cook for another 2 minutes until veggies are softened but still a bit crisp.
- Transfer the cooked veggies to a plate and wipe the skillet clean if needed.
- Reduce heat to medium-low. Pour the egg mixture into the skillet and let cook undisturbed for about 1 minute until edges begin to set.
- Using a spatula, gently pull the edges toward the center, letting uncooked egg flow underneath. Continue for 2-3 minutes until mostly set but still slightly glossy on top.
- Evenly spread the sautéed veggies over one half of the omelette. Sprinkle shredded cheese on top of the veggies.
- Using your spatula, gently fold the other half of the omelette over the filling. Let cook for another 1-2 minutes until cheese is melted and inside is hot.
- Carefully slide the omelette onto a plate. Top with cilantro, avocado, salsa, or other desired garnishes. Serve immediately.
Notes
For best results, sauté veggies before adding to the omelette to prevent sogginess. Cook eggs on medium-low heat for a tender texture. Customize with your favorite veggies or cheese. For dairy-free, use plant-based cheese and milk. Omelette can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 omelette
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 3
- Protein: 21
Keywords: Mexican omelette, veggie omelette, cheese omelette, gluten-free breakfast, easy breakfast, brunch, eggs, Mexican breakfast, vegetarian, quick breakfast