Mexican-style omelette
This Mexican-style omelette features a vibrant mix of sautéed red peppers, shallots, and spicy chili peppers, all folded into creamy, fluffy eggs. Enhanced with fresh coriander and a splash of lime juice, it's perfect for a hearty breakfast or a quick meal.
Cook time 15 min
Prep time 5 min
Ingredients:
1 red pepper2 shallots
2 red hot chili peppers
2 eggs
1 tbsp milk (1% fat)
salt & pepper to taste
2 tsp olive oil
2 tsp coriander leaves
1 tsp lime juice
A Mexican-style omelette is a delightful twist on the traditional breakfast dish, infused with vibrant flavors from red peppers, shallots, red hot chili peppers, and fresh coriander. Perfect for a hearty breakfast or a quick meal, this recipe balances spice with the creamy texture of eggs, adding a zesty touch with lime juice. Easy to prepare and packed with flavor, it's a dish that will surely become a favorite.
Instructions:
- Finely chop the red pepper, shallots, and red hot chili peppers. Set them aside.
- In a small bowl, beat the eggs together with the milk until well combined. Season with salt and pepper to taste.
- Heat 1 teaspoon of olive oil in a non-stick pan over medium heat.
- Add the chopped red pepper, shallots, and red hot chili peppers to the pan. Sauté for about 5-7 minutes, or until the vegetables are soft and the shallots are translucent. Remove the sautéed vegetables from the pan and set aside.
- Add the remaining 1 teaspoon of olive oil to the pan and heat over medium-low heat.
- Pour in the beaten eggs and milk mixture, swirling the pan gently to spread the mixture evenly.
- Allow the eggs to cook undisturbed for about 2-3 minutes, or until they start to set but are still slightly runny on top.
- Evenly distribute the sautéed vegetables over one half of the omelette.
- Sprinkle the chopped coriander leaves over the vegetables.
- Carefully fold the other half of the omelette over the vegetable-filled side using a spatula.
- Continue to cook for another 1-2 minutes, or until the omelette is fully set and golden brown.
- Slide the omelette onto a plate.
- Drizzle the lime juice over the top for a fresh, zesty flavor.
- You can garnish with additional fresh coriander leaves if desired.
Cooking a Mexican-style omelette is an excellent way to start your day with a burst of flavor and nutrients. With a combination of colorful vegetables, a hint of spice, and the fresh taste of coriander and lime, this recipe is both satisfying and easy to make. Follow the tips for the best results, and enjoy a delicious, wholesome meal that captures the essence of Mexican cuisine.
Mexican-style omelette FAQ:
A 9 to 10-inch non-stick skillet is ideal for cooking a Mexican-style omelette. This size allows the eggs to spread evenly and cook properly.
Your omelette is done when it is fully set and golden brown on the outside, with no slimy or runny egg left on top, typically taking 1-2 minutes after adding the vegetables.
Yes, you can substitute other vegetables like onions, tomatoes, or spinach. Be sure to sauté them until softened, similar to the original vegetables.
Store leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on a skillet until warmed through.
You can add shredded cheese, like cheddar or queso fresco, for extra flavor. Sprinkle it on the vegetables before folding the omelette.
Cooking Tips:
- Finely chop the vegetables to ensure even cooking and a smoother texture in the omelette.
- Use a non-stick pan to prevent the omelette from sticking and breaking apart.
- Cook the vegetables on medium heat to gradually release their flavors while avoiding burning.
- Whisk the eggs thoroughly to incorporate air, making the omelette fluffier.
- Add a splash of water or milk to the eggs before cooking for additional fluffiness.
- Garnish with extra coriander leaves and a wedge of lime for freshness and presentation.
Nutrition Facts
1 ServingsCalories 240kcal
Protein 16g
Carbohydrates 22g
Fiber 4.97g
Sugar 14g
Fat 20g
More recipes
Sweet corn and cucumber salad with lettuce and tomatoes
A refreshing sweet corn and cucumber salad with tomatoes and lettuce.
05 May 2026Warm lentil salad with pear, hazelnuts, feta and arugula
A warm lentil salad with pear, hazelnuts, and feta cheese.
05 May 2026Sweet potato, garlic and quinoa mash
A creamy sweet potato, garlic, and quinoa mash dish.
05 May 2026Moroccan roast chicken with apricot and couscous stuffing
Enjoy a Moroccan roast chicken with apricot couscous stuffing.
05 May 2026