Mexican omelettes

Summary

Okay, before we start, have you tried a Mexican omelette before? If not, trust me, it’s a game-changer. Tons of flavors, super filling, and oh-so-satisfying. Let’s roll up our sleeves and get cracking, my friend!

Here’s What You’ll Need:

• Eggs – 4 of ’em, the larger the better!
• Bell peppers, finely diced – about a quarter cup (that’s around 60 ml for my metric pals)
• Onions, all chopped up – again, quarter cup (yep, 60 ml)
• Tomatoes, diced – you guessed it, a quarter cup (60 ml)
• Fresh cilantro (or coriander for some) – chopped, quarter cup (60 ml)
• Grated cheddar cheese – because, yum! Quarter cup (and yes, 60 ml)
• Olive oil – just a couple of tablespoons or 30 ml
• Salt, pepper, and ground cumin – a quarter tsp of each, or roughly 1.25 ml

Ready to Cook?
You’ll need about 20 minutes. Crank some tunes, it helps, trust me.

Hungry Yet?
This bad boy will fill up 2 of ya!

Nutrition Nitty-Gritty (For Each Serving)

• Calories: 310 (not too shabby, eh?)
• Protein: 14g (that’s your muscle food)
• Carbs: 10g (a bit for energy)
• Fiber: 4g (keep things, um, moving)
• Sugars: 2g
• Fat: 25g (the good kind mostly)
• Saturated Fat: 6g
• Sodium: 400mg

The Game Plan:

1. Cracking Time
   Bust open those eggs into a bowl.
   Toss in the salt, pepper, and that spicy cumin.
   Whisk until it’s looking like one big happy family.
2. Veggie Party
   Heat that olive oil in a skillet over a medium flame.
   Throw in those onions, wait till they’re looking kinda see-through.
   Peppers, in they go! Two minutes should do.
   Tomatoes? Yep, them too. Wait till they’re feeling all soft and squishy.
3. Eggstravaganza
   Pour the eggs over the veggies. (Try not to make a mess like I always do)
   Just let it be, sing a verse of a song or something, for about 2-3 minutes.
   Time for the cheese and cilantro to join the fiesta!
4. Fold, Plate, Devour!
   Fold that lovely half-cooked creation over when it’s still got a little jiggle on top.
   A minute more for that cheese to go all gooey, and boom! Ready to plate!

Top Tips (From One Amateur Chef to Another)

1. Non-stick pans are your BFF. Seriously, saved my breakfast more times than I can count.
2. Want to spice things up? Toss in some chili flakes or maybe a diced jalapeño.
3. Your skillet shouldn’t be smoking hot, alright? Medium’s the sweet spot.

Serve It Up!

1. Avocado slices, always. Creamy, delicious and makes it look like you know what you’re doing.
2. Maybe some toast on the side or a light salad if you’re feeling fancy.
3. Oh, and salsa or guac? Life-changing. Do it.

Alright, after all that, if your Mexican omelette looks nothing like you imagined, it’s cool. Happens to the best of us. Plus, tastes amazing anyway, promise! AH7’s got your back. Now, go rock that kitchen and impress someone (even if it’s just your cat). Cheers!

Mexican omelette

Okay, before we start, have you tried a **Mexican omelette** before? If not, trust me, it’s a game-changer. Tons of flavors, super filling, and oh-so-satisfying. Let’s roll up our sleeves and get cracking, my friend!

5 from 1 vote

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Total Time: 20 minutes minutes

Nutritions

Nutrition Facts

Mexican omelette

Amount per Serving

Calories

310

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

6

g

38

%

Sodium

 

400

mg

17

%

Carbohydrates

 

10

g

3

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Eggs – 4 of ’em the larger the better!
• – Bell peppers finely diced – about a quarter cup (that’s around 60 ml for my metric pals)
• – Onions all chopped up – again, quarter cup (yep, 60 ml)
• – Tomatoes diced – you guessed it, a quarter cup (60 ml)
• – Fresh cilantro or coriander for some – chopped, quarter cup (60 ml)
• – Grated cheddar cheese – because yum! Quarter cup (and yes, 60 ml)
• – Olive oil – just a couple of tablespoons or 30 ml
• – Salt pepper, and ground cumin – a quarter tsp of each, or roughly 1.25 ml

Instructions

• **Cracking Time**
• Bust open those eggs into a bowl.
• Toss in the salt, pepper, and that spicy cumin.
• Whisk until it’s looking like one big happy family.
• **Veggie Party**
• Heat that olive oil in a skillet over a medium flame.
• Throw in those onions, wait till they’re looking kinda see-through.
• Peppers, in they go! Two minutes should do.
• Tomatoes? Yep, them too. Wait till they’re feeling all soft and squishy.
• **Eggstravaganza**
• Pour the eggs over the veggies. (Try not to make a mess like I always do)
• Just let it be, sing a verse of a song or something, for about 2-3 minutes.
• Time for the cheese and cilantro to join the fiesta!
• **Fold, Plate, Devour!**
• Fold that lovely half-cooked creation over when it’s still got a little jiggle on top.
• A minute more for that cheese to go all gooey, and boom! Ready to plate!

Notes

1. Non-stick pans are your BFF. Seriously, saved my breakfast more times than I can count.
2. Want to spice things up? Toss in some chili flakes or maybe a diced jalapeño.
3. Your skillet shouldn’t be smoking hot, alright? Medium’s the sweet spot.