Mexican Omelet
Today I'll be teaching you how to make a Mexican Omelet. This omelet is spicy, cheesy, and delicious! It's the perfect meal for your weekend breakfast or brunch. You're gonna love this recipe!
Video
Ingredients
- 3 large eggs
- 1 - 2 Jalapenos Deseeded and diced
- 1 roma tomato Deseeded and diced
- ¼ cup onion diced
- 1 tbsp water
- 2 tbsp olive, canola, or vegetable oil
- 1 tbsp butter
- ½ cup mexican cheese shredded
Instructions
- Deseed and dice 1-2 jalapenos, 1 roma tomato and ¼ cup of onion.
- Set aside. Mix 3 large eggs and 1 tbsp water in a medium bowl.
- Whisk the egg mixture for a full minute to impart some air into the eggs.
- This will ensure that your omelet is light and fluffy.
- Heat a medium to large nonstick skillet on medium heat and add 1 tbsp oil.
- Once the oil is hot, add the diced vegetables and saute for 2 minutes.
- Be sure not to overcook them.
- Now put them in a bowl and set aside.
- Clean the pan out with a paper towel and heat the pan on low for a full minute; then add the egg mixture to the pan.
- Let the eggs sit for a minute.
- Now separate small pockets in the middle of the eggs so that the mixture has an opportunity to filter down and cook through.
- Once you see that the eggs are no longer “runny” on top, you can add your sauteed vegetables to one side of the omelet.
- You can also add the cheese at this time.
- Carefully fold the side with no veggies over the other side. Cook for an additional minute.
- You can flip the omelet and cook for another minute, and top with some more cheese.
- Slide the omelet onto a plate and top with cilantro and serve with sliced avocados and tomatoes.
- Enjoy!
Notes
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