Spicy Cajun Omelet
Ignite your taste buds with this Spicy Cajun Omelet—a bold breakfast or brunch option packed with vibrant flavors and fresh ingredients! This recipe combines fluffy, perfectly seasoned eggs with sautéed red and green bell peppers, red onion, and juicy cherry tomatoes, all elevated by a kick of Cajun seasoning, smoked paprika, and cayenne pepper. Melted cheddar cheese adds a rich creaminess, while a garnish of fresh parsley brings a pop of color and freshness to the plate. Ready in just 20 minutes, this one-pan recipe is not only quick and easy but also a protein-packed way to start your day with a little spice. Ideal for lovers of Southern-inspired cuisine, this omelet pairs beautifully with toast, a side salad, or even some crispy breakfast potatoes for a satisfying and flavorful meal. Perfect for anyone looking to add a Cajun twist to their morning routine!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 0.25 cup red bell pepper, diced
- 0.25 cup green bell pepper, diced
- 0.25 cup red onion, diced
- 0.25 cup cherry tomatoes, halved
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 0.5 cup cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Heat a nonstick skillet over medium heat and add the butter. Let it melt completely, ensuring the skillet is evenly coated.
Add the diced red bell pepper, green bell pepper, and red onion to the skillet. Sauté for 3-4 minutes until softened.
Stir in the halved cherry tomatoes, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until the tomatoes are slightly softened, then transfer the vegetable mixture to a small bowl.
Reduce the skillet's heat to medium-low. Pour the egg mixture into the skillet, tilting the pan to spread the eggs evenly.
Allow the eggs to cook undisturbed for 1-2 minutes or until the edges begin to set. Use a spatula to gently pull the edges toward the center, allowing uncooked egg to flow to the edges.
When the omelet is mostly cooked but still slightly runny on top, sprinkle half of the shredded cheddar cheese over one side of the omelet.
Top the cheese with the cooked vegetable mixture and then add the remaining shredded cheese on top of the vegetables.
Gently fold the omelet in half using a spatula and press lightly to seal. Let it cook for another 1-2 minutes until the cheese is melted and the omelet is cooked through.
Carefully transfer the omelet to a serving plate and garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 552 mg | 42% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 774 mg | 16% | |
*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.
