Mexican Omelette

Filled with sautéed veggies and melty Mexican cheese, this simple Mexican omelette is a nutritious, delicious way to start your day. Naturally keto, low carb, and gluten free, it’s loaded with protein, healthy fats, and fresh flavors to keep you full and satisfied ’til lunch.

What Makes This Recipe So Good

• There’s a ton of flavor from the melty Mexican cheese to the bright, fresh, sautéed peppers, onions, and tomatoes. A Mexican omelette is a breakfast you can look forward to enjoying when you go to bed the night before.
• The eggs are whisked with a little milk so they turn out super creamy and fluffy, for the absolute best egg texture. Nothing tough or rubbery or chewy about it.
• Whole eggs and a bunch of veggies make this omelette super nutritious. The protein, fats, and fiber will keep you full from breakfast ’til lunch, plus you’ll get a hearty dose of vitamins and nutrients to help jump-start your day.

Chef’s Tips

• Be careful not to overcook the eggs! Don’t wait until they’re fully cooked to add the cheese and veggies. Instead, cook the eggs just 2 or 3 minutes until they’re almost fully-set. You’ll want to cook the omelette a little longer to melt the cheese before folding it up, so if it’s fully cooked when you add the cheese, you’ll end up overcooking it.
• Feel free to fully load your Mexican omelette. Add cooked black beans and corn, a drizzle of crema, even a serving of spicy chorizo and mushrooms. You can also season the veggies lightly with a little garlic powder and cumin or oregano.

Delicious Breakfasts to Start the Day

• Frozen Hashbrowns in the Air Fryer
• Sausage & Egg Keto Breakfast Casserole
• Perfect Avocado Omelette
• Frozen Biscuits in the Air Fryer
• Egg Bites with Cottage Cheese
• Perfect Air Fryer French Toast
• Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs
• Cottage Cheese Eggs

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5 from 1 vote

Mexican Omelette

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

A nutritious, delicious, and satisfying high-protein, low-carb entrée to start your day.

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1 omelette

Ingredients

For the Mexican Omelette

• ▢ 3 large eggs
• ▢ ¼ cup milk of choice
• ▢ 1 tablespoon olive oil or other neutral oil
• ▢ 3 tablespoons chopped yellow onion
• ▢ ¼ cup chopped bell pepper green, red, yellow, or orange
• ▢ half of one Roma tomato diced
• ▢ ¼ cup shredded Mexican cheese

Suggested Toppings (All Optional)

• ▢ sour cream
• ▢ salsa or pico de gallo
• ▢ chopped fresh cilantro
• ▢ sliced avocado
• ▢ diced jalapeños

Get Recipe Ingredients

Equipment

• medium mixing bowl
• whisk
• medium skillet
• Small bowl
• Paper towels
• rubber or silicone spatula
• Plate

Instructions 

• Crack eggs directly into medium bowl. Add milk of choice, then whisk ingredients together vigorously until mixture is pale and foamy, with no streaks of yolks or egg whites remaining. Set egg mixture aside.
  
• Heat medium skillet over medium heat. When pan is hot, add olive oil and swirl pan to coat. Heat skillet until oil is hot and shimmery, then add onion, bell pepper, and tomato. Sauté 3 minutes or until vegetables are tender, then transfer vegetables to small bowl.
  
• Carefully and quickly wipe skillet out with paper towels. Add more oil if needed, then pour egg mixture into center of hot skillet. Use spatula to spread egg mixture out to edges of skillet, then cook eggs, undisturbed, until almost fully set, approximately 2 to 3 minutes.
  
• Spread sautéed vegetables evenly over top of omelette, then sprinkle shredded cheese over. Let omelette cook, undisturbed, 1 to 2 minutes or until cheese has melted.
• Remove skillet from heat. Carefully slide spatula under one edge of omelette, then gently fold lifted edge to meet opposite side of omelette, folding omelette in half. Slide folded omelette out of skillet and onto plate.
  
• Top omelette with sour cream, salsa or pico de gallo, chopped cilantro, slices of avocado, or jalapeño as desired. Serve immediately.

Notes

• Make it Keto: Depending on the version of keto you follow, this omelette may fit your day as-is. For even fewer carbs, though, leave out the onion and/or the Roma tomato.

Nutrition Information

Serving: 1omelette | Calories: 500kcal | Protein: 28g | Fat: 38g | Saturated Fat: 13g | Trans Fat: 0.1g | Total Carbs: 10g | Fiber: 2g | Sugar: 7g | Net Carbs: 8g | Vitamin C: 36mg | Cholesterol: 592mg | Sodium: 410mg | Potassium: 505mg | Calcium: 357mg | Iron: 3mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri