This Mexican omelette recipe with a slight twist is delicious and easy to make, and everyone will love it for breakfast.
The recipe is a bit different from a traditional Mexican omelette recipe. Fresh tomato, onion, and jalapeno are cooked and wrapped into the eggs with a hefty amount of cotija cheese and served with sour cream and cilantro.
This recipe is light and quick, and there is plenty of space left for more ingredients like sausage or chorizo. With a little bit of seasoning, you can also add leftover veggies you have in the fridge.
What You Need to Make This Mexican Omelette
This Mexican-inspired omelette, while not traditional, is very delicious and flavorful. The chili powder adds a kick, and the cotija cheese makes it feel like a breakfast taco.
- Cotija Cheese
- Sea Salt
- Black pepper
- Chili Powder
- Sour Cream
- Mixing bowls
- Whisk – preferably stainless steel.
- Non-stick pan – this is important because eggs are finicky and burn quickly.
How To Make a Mexican Omelette
Mexican omelettes are a delicious and hearty breakfast option that is perfect for any time of day. While they may seem like they require a lot of work, they are actually quite easy to make.
The key to a good Mexican omelette is to use fresh ingredients and to cook the eggs slowly over medium heat. This will allow the eggs to set properly and create a fluffy texture.
Another important tip is to add fillings to the omelette before folding it over. This will help to ensure that the fillings are evenly distributed throughout the omelette.
Heat a non-stick skillet to medium heat and add the onions, jalapenos, and tomatoes. Cook until the onions are transparent and the tomatoes slightly charred. Remove from the pan and transfer to a bowl.
In a mixing bowl, combine the eggs, salt, pepper, and chili powder. Whisk well to combine until the eggs are frothy.
Heat the pan to medium heat again and drizzle with a little bit of olive oil. Add the egg mixture to it and cook for a few minutes. Using a spatula, push the edges in as they settle. Cover for a minute or two for faster cooking.
The omelette is done when it is set on the bottom and slightly wet on top. Add the vegetable mix and cotija cheese to one side of the omelette and turn the heat off.
Flip the empty side on top of the piled ingredients and slide it onto a plate.
Garnish with sour cream and cilantro.
How can I store leftovers?
Store it in an air-tight container in the fridge for up to a week. To reheat sprinkle with a bit of water and microwave for a minute. Store the sour cream separately.
What should I pair this Mexican omelette with?
I love garnishing it with simple ingredients like sour cream and cilantro, but feel free to add salsa on the side or even a side of sausage or bacon.
- 3 large eggs
- 1 tbsp red bell pepper chopped into small cubes
- 1 tbsp onion chopped into small cubes
- ½ tbsp jalapeño chopped into small cubes
- 2 tbsp cotija cheese plus more for garnish
- ¼ tsp sea salt
- ¼ tsp black pepper
- ⅛ tsp smoked paprika or chili powder
- sour cream for garnish
- cilantro for garnish
- Heat the pan to medium heat and drizzle with olive oil. Add the red bell pepper, onion, and jalapeno. Cook until the peppers are soft and tender, and the onion is transparent. About 10 minutes.
- In a mixing bowl combine the eggs, salt, pepper, and smoked paprika. Whisk to combine until frothy.
- Pour the eggs on top of the vegetables and cook for about 5-6 minutes. Using a spatula push the sides of the omelette as it settles.
- Add the cotija cheese and flip the omelette to one side. Slice it onto a place and garnish it with fresh cilantro and sour cream on the side.
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