Description
Unlock incredible taste with this easy-to-follow recipe for a delightful Mexican Omelette. It’s packed with savory fillings and fresh toppings, perfect for any meal.
Ingredients
Scale
- 2 large eggs
- 1 tbsp milk or cream
- Salt and black pepper to taste
- 1/4 cup crumbled Mexican chorizo
- 1/4 cup diced bell peppers (any color)
- 2 tbsp diced onion
- 1 clove garlic, minced
- 1/4 cup shredded Monterey Jack or Cheddar cheese
- 2 tbsp fresh salsa
- 1/4 ripe avocado, sliced or diced
- 1 tbsp fresh cilantro, chopped (optional)
- 1 tsp butter or oil, for cooking
Instructions
- In a medium non-stick skillet, cook chorizo over medium heat until browned. Remove chorizo, leaving 1 tbsp fat.
- Add bell peppers and onion to the skillet; sauté until softened (5-7 mins). Stir in garlic (1 min). Return chorizo to pan; mix well. Set aside.
- Whisk eggs with milk/cream, salt, and pepper for 30 seconds until slightly frothy.
- Wipe skillet clean, add butter/oil, and heat over medium-low. Pour in eggs, cooking undisturbed until edges set (30 secs).
- Gently push cooked egg from edges to center; tilt pan to flow uncooked egg underneath. Repeat until mostly set but still moist on top.
- Sprinkle half the cheese over one half of the omelette, then spoon chorizo-vegetable filling over cheese. Cook 1 minute for cheese to melt.
- Fold empty side of omelette over filling. Slide onto a plate.
- Top with salsa, avocado, remaining cheese, and cilantro. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins