Fiesta Omelette
Brighten your morning with a Fiesta Omelette—a vibrant and flavorful twist on a breakfast classic! Bursting with colorful bell peppers, sweet red onions, zesty jalapeño, and juicy grape tomatoes, this omelette is a celebration of fresh, bold flavors. Perfectly seasoned with a hint of salt and pepper, the fluffy egg base is enriched with a touch of milk and topped with melted cheddar cheese for creamy, savory goodness. Finished with a sprinkle of fresh cilantro, this quick and hearty meal comes together in just 20 minutes, making it an ideal choice for busy mornings or a lively weekend brunch. Whether you're looking for a protein-packed start to the day or a dish that brings together color, flavor, and simplicity, the Fiesta Omelette is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.5 cup bell pepper (assorted colors, diced)
- 0.25 cup red onion (diced)
- 1 small jalapeño pepper (seeded and finely chopped)
- 0.25 cup grape tomatoes (halved)
- 0.25 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (chopped)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly fluffy.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced bell pepper, red onion, and jalapeño. Sauté for 2-3 minutes until the vegetables are slightly softened.
Add the grape tomatoes to the skillet and cook for an additional 1 minute, just until they are warmed through.
Reduce the heat to medium-low. Pour the egg mixture into the skillet over the sautéed vegetables, tilting the pan gently to ensure the eggs spread evenly.
Cook the omelette undisturbed for about 2-3 minutes or until the edges start to set and the center is still slightly runny.
Sprinkle the shredded cheddar cheese evenly over one half of the omelette.
Using a spatula, gently fold the omelette in half, covering the cheese and vegetables. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.
Carefully slide the omelette onto a plate, garnish with the chopped cilantro, and serve immediately.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 344 mg | 26% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
