Mexican Jack Cheese Omelet
Bring bold south-of-the-border flavors to your breakfast plate with this vibrant Mexican Jack Cheese Omelet! Perfectly fluffy eggs are blended with a hint of milk for a light, airy texture, then stuffed with a savory mix of sautéed jalapeños, red bell peppers, and onions. The star of the dish is the gooey, melty Monterey Jack cheese that ties it all together with its creamy richness. Finished with a sprinkle of fresh cilantro and a side of zesty salsa, this quick and easy recipe is ready in just 20 minutes and is perfect for a solo brunch or weekday treat. Whether you're craving a spicy kick or just love the irresistible combination of cheesy and colorful, this omelet is sure to satisfy.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 cup (shredded) Monterey Jack cheese
- 1 small (finely diced) jalapeño
- 0.25 (finely diced) red bell pepper
- 0.25 (finely diced) yellow onion
- 1 tablespoon butter
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon (chopped, optional for garnish) cilantro
- 2 tablespoons (optional for serving) salsa
Instructions
Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper. Whisk vigorously until well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the butter. Allow the butter to melt and coat the bottom of the skillet.
Add the diced jalapeño, red bell pepper, and onion to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the vegetables are softened. Remove the vegetables from the skillet and set aside.
Pour the egg mixture into the skillet, tilting the pan to evenly distribute the eggs across the surface.
Let the eggs cook undisturbed for about 1-2 minutes, or until the edges begin to set but the center is still slightly runny.
Sprinkle the sautéed vegetables and shredded Monterey Jack cheese evenly over one half of the omelet.
Using a spatula, gently fold the other half of the omelet over the filling. Press down lightly to seal.
Continue cooking for another 1-2 minutes, or until the cheese has melted and the omelet is cooked through.
Carefully slide the omelet onto a plate. Garnish with chopped cilantro and serve with salsa on the side, if desired.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 984 mg | 76% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 552 mg | 12% | |
*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.
