Mexican Omelette
Egg-based Mexican omelette filled with sautéed vegetables and melted cheese, topped with sour cream, salsa, and avocado.
Ingredients
Omelette
- 3 large eggs
- 1/4 cup milk of choice
- 1 tablespoon olive oil (or other neutral oil)
- 3 tablespoons chopped yellow onion
- 1/4 cup chopped bell pepper (green, red, yellow, or orange)
- half of one Roma tomato (diced)
- 1/4 cup shredded Mexican cheese
Toppings
- sour cream
- salsa (or pico de gallo)
- chopped fresh cilantro
- sliced avocado
- diced jalapeños
Instructions
Omelette
Beat eggs and milk:
Break eggs into a medium bowl, pour in milk, and beat thoroughly until the mixture is light and frothy without any visible egg white or yolk streaks. Set aside.Sauté vegetables:
Place a medium skillet over medium heat. Add olive oil and tilt to cover the surface. When the oil is hot and glistening, put in onion, bell pepper, and tomato. Cook, stirring, until softened, roughly 3 minutes. Move the vegetables to a small bowl.Cook egg base:
Gently wipe the skillet clean using paper towels. If needed, add a little more oil. Pour the egg mixture into the center of the hot skillet and use a spatula to spread it evenly to the edges. Let it cook without moving until it is almost completely set, about 2 to 3 minutes.Add toppings and melt cheese:
Distribute the cooked vegetables evenly over the omelette, then scatter the shredded cheese on top. Cook without disturbing until the cheese has melted, 1 to 2 minutes.Fold and plate omelette:
Take the skillet off the heat. Slip a spatula under one edge of the omelette and fold it over. Slide the folded omelette onto a plate.
Toppings
Garnish and serve:
Garnish with sour cream, salsa or pico de gallo, chopped cilantro, sliced avocado, or diced jalapeños as you like. Serve right away.