How To Make Mexican Omelet

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Mexican Omelet

Today I’ll be teaching you how to make a Mexican Omelet. This omelet is spicy, cheesy, and delicious! It’s the perfect meal for your weekend breakfast or brunch.

INGREDIENTS

• 3 large eggs
• 1–2 Jalapenos Deseeded and diced
• 1 roma tomato Deseeded and diced
• ¼ cup onion diced
• 1 tbsp water
• 2 tbsp olive, canola, or vegetable oil
• 1 tbsp butter
• ½ cup mexican cheese shredded

INSTRUCTIONS

• Deseed and dice 1–2 jalapenos, 1 roma tomato and ¼ cup of onion.
• Set aside. Mix 3 large eggs and 1 tbsp water in a medium bowl.
• Whisk the egg mixture for a full minute to impart some air into the eggs.
• This will ensure that your omelet is light and fluffy.
• Heat a medium to large nonstick skillet on medium heat and add 1 tbsp oil.
• Once the oil is hot, add the diced vegetables and saute for 2 minutes.
• Be sure not to overcook them.
• Now put them in a bowl and set aside.
• Clean the pan out with a paper towel and heat the pan on low for a full minute; then add the egg mixture to the pan.
• Let the eggs sit for a minute.
• Now separate small pockets in the middle of the eggs so that the mixture has an opportunity to filter down and cook through.
• Once you see that the eggs are no longer “runny” on top, you can add your sauteed vegetables to one side of the omelet.
• You can also add the cheese at this time.
• Carefully fold the side with no veggies over the other side. Cook for an additional minute.
• You can flip the omelet and cook for another minute, and top with some more cheese.
• Slide the omelet onto a plate and top with cilantro and serve with sliced avocados and tomatoes.
• Enjoy!

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