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5
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Mexican Omelet
Enjoy a delicious and hearty Mexican omelet. Full of fresh vegetables and melted cheese, it's the perfect recipe for any meal of the day!
Course
Breakfast, Brunch
Cuisine
Mexican
Keyword
bell peppers, cheddar cheese, eggs
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
Calories
730
kcal
Author
Corrie
Ingredients
4
large eggs
1
small onion
finely chopped
1
small bell pepper
finely chopped
1
small tomato
diced
½
cup
shredded cheddar cheese
Salt and pepper to taste
2
tablespoons
olive oil
Instructions
In a bowl, beat the eggs, then add salt and pepper to taste.
Heat the olive oil in a non-stick skillet over medium heat. Add the onion and bell pepper and sauté until softened.
Add the diced tomatoes to the skillet and cook for another minute.
Pour the beaten eggs over the vegetables in the skillet, ensuring they are evenly distributed.
Sprinkle the shredded cheese over the top.
Cover the skillet and cook on medium-low heat until the eggs are set and the cheese is melted.
Fold the omelet in half, then remove from heat.
Cut into servings and enjoy hot.
Notes
Ensure all your ingredients are prepped and ready before you start cooking to make the process smooth and quick.
Don't over-beat the eggs. A little texture will help the omelet hold together better.
Be patient and cook your omelet on medium-low heat to avoid overcooking or burning it.
Feel free to customize your Mexican omelet by adding ingredients like cooked chicken, ham, or even some black beans.
If you have leftover omelet, it can be stored in the refrigerator for up to two days. Just be sure to wrap it well or store in an airtight container.
Nutrition
Calories:
730
kcal
|
Carbohydrates:
3
g
|
Protein:
35
g
|
Fat:
64
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
31
g
|
Trans Fat:
0.1
g
|
Cholesterol:
711
mg
|
Sodium:
620
mg
|
Potassium:
287
mg
|
Sugar:
1
g
|
Vitamin A:
1517
IU
|
Calcium:
498
mg
|
Iron:
3
mg