Mexican Omelette
Elevate your breakfast game with this bold and flavorful Mexican Omelette, packed with vibrant ingredients and irresistible texture. Featuring fluffy eggs whisked with milk, this hearty dish is loaded with shredded chicken, diced bell peppers, red onions, and an optional kick of jalapeño for a spicy twist. The star of the recipe is the gooey melted Mexican blend cheese, perfectly complemented by fresh cilantro and served with tangy salsa and creamy sour cream for authentic flair. With just 20 minutes from prep to plate, this Mexican-inspired delight is ideal for a quick yet satisfying meal. Perfect for brunch or a protein-packed start to the day, this omelette is a must-try for anyone who loves savory, Southwest flavors!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 cup cooked chicken breast, shredded
- 0.5 cup bell pepper, diced
- 0.5 cup red onion, diced
- 1 small jalapeño, finely chopped (optional)
- 0.5 cup shredded Mexican blend cheese
- 2 tablespoons cilantro, chopped
- 1 tablespoon butter
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup salsa (for serving)
- 0.25 cup sour cream (optional, for serving)
Instructions
In a medium bowl, crack the eggs and whisk them together with the milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan evenly.
Add the diced bell pepper, chopped onion, and jalapeño (if using) to the skillet. Sauté for 2-3 minutes until softened.
Stir in the shredded chicken and cook for an additional 1-2 minutes to warm it through. Transfer the mixture to a plate and set aside.
Reduce the heat slightly and pour the egg mixture into the skillet, ensuring it spreads evenly. Let it cook undisturbed for 1-2 minutes until the edges start to set.
Sprinkle half of the shredded cheese evenly over one side of the omelette. Then add the cooked chicken and veggie mixture on top of the cheese.
Sprinkle the remaining shredded cheese and chopped cilantro over the chicken and veggie mixture.
Using a spatula, gently fold the other side of the omelette over the filling. Press lightly to seal and let it cook for another 1-2 minutes, or until the cheese has melted and the eggs are fully cooked.
Carefully slide the omelette onto a plate and serve hot with salsa and sour cream on the side, if desired.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.2 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 704 mg | 54% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1573 mg | 33% | |
*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.
