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Angled view of a Mexican omelette filled with cheese, onion, and bell pepper, and topped with sour cream and slices of avocado.

Mexican Omelette

easyhealthyrecipes.com/mexican-omelette/
A nutritious, delicious, and satisfying high-protein, low-carb entrée to start your day.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Recipe makes approximately 1 omelette

Equipment Needed

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

Ingredients Needed

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

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.
    Overhead view of scrambled eggs and milk in a glass measuring cup with a silver-handled whisk.
  • 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.
    Overhead view of a large skillet containing sautéed onions, green bell peppers, and roma tomatoes.
  • 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.
    Overhead view of scrambled eggs spread out across a hot skillet to create a Mexican omelette.
  • 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.
    Overhead view of Mexican omelette, folded in half and resting on a white plate on a wooden table.
  • Top omelette with sour cream, salsa or pico de gallo, chopped cilantro, slices of avocado, or jalapeño as desired. Serve immediately.

Recipe 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 Info (Approximate)

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