Ingredients
Omelette:
- 3 large eggs
- ¼ cup milk (optional, for fluffiness)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Filling:
- ¼ cup chopped bell peppers (various colors)
- 3 tablespoons chopped onion
- ½ Roma tomato, diced
- 4 ounces mushrooms, thinly sliced
- ¼ cup shredded Mexican cheese (Oaxaca, Cotija, or cheddar)
- 1 garlic clove, minced
- ¼ teaspoon Worcestershire sauce
- Tabasco sauce (optional, for added spice)
Optional Toppings:
- Sour cream
- Salsa or pico de gallo
- Chopped cilantro
- Sliced avocado
- Diced jalapeños
Instructions
- Prepare Vegetables:
- Sauté onions, garlic, bell peppers, tomato, and mushrooms. Season with Worcestershire sauce, Tabasco, salt, and pepper.
- Whisk Eggs:
- Beat eggs with milk (optional) until foamy; season with salt and pepper.
- Cook Omelette:
- Pour eggs into a heated, oiled skillet, cooking until set but slightly soft.
- Add Filling:
- Place vegetable mix and cheese on one side of the omelette.Fold omelette over the filling, let cheese melt, and serve with optional toppings.
- Fold and Serve:
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- Fold omelette over the filling, let cheese melt, and serve with optional toppings.
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Notes
- Customize the filling and toppings based on personal preference or dietary restrictions, such as making it spicier or using dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing and pan frying
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 omelette
- Calories: 350-450 kcal (varies with toppings and fillings)
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 400mg
Keywords: Mexican omelette, easy breakfast, healthy brunch, vegetarian option, customizable omelette recipe