This Mexican Omelette loaded with veggies is the ideal breakfast or brunch for the Mexican food lovers. Sauteed tomatoes, onions, jalapeños and shredded cheese are folded into the perfect omelette in this healthy and easy to make meal.
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Omelet Mexicano
This Mexican Omelette is made with jalapeños, tomato, onion, and a handful of melty cheese all folded into perfectly cooked eggs. This is my go-to breakfast when I want something fast, fresh, and way more exciting than scrambled eggs on a Tuesday morning.
The veggies are sauteed first, so that the omelet doesn’t turn soggy, then the veggies are folded into the omelet along with the cheese. While I recommend using a Mexican blend cheese, you could use any other melty cheese of choice; Cheddar, Gruyere, Swiss, Gouda, etc.
And who says omelettes are just for breakfast? Nope!!! I love to make omelettes for a weeknight dinner when I don’t feel like cooking. Yum!
♥️ xo, Ana
Egg recipes are a favourite around here because I always have some on hand! Another easy recipe to try is Huevos Con Jamon, or my popular Migas Con Huevos, Huevos Ahogados, these good for you High Protein Breakfast Burrito to share or everybody’s favourite Chilaquiles Verdes.
How To Make Mexican Omelettes
The secret is in the technique. Low heat, a little butter, and about a minute of patience is all that stands between you and the fluffiest omelet of your life. The filling comes together in under 5 minutes, the eggs cook in just a few more, and by the time your coffee is ready, breakfast is on the table.
- Whisk the eggs and water together in a bowl for a full minute. Season with salt and pepper, whisk again, and set aside.
- Heat your pan over medium with a little oil. Add the jalapeños, onion, and tomato.
- Cook for about 2 minutes, just until they soften up. Transfer them to a bowl and set aside.
- Whisk the eggs and water together in a bowl for a full minute. Season with salt and pepper, whisk again, and set aside.
- Wipe the pan clean, put it back on low heat, and let it warm up for a full minute before adding the butter.
- Pour in the egg mixture and let it sit for about a minute without touching it.
- Then use a spatula to gently push the eggs in a few spots toward the center so the uncooked egg flows underneath.
- Repeat this a couple of times until the top is just barely set- still slightly glossy, not runny.
- Scatter the sautéed veggies over one half of the omelet and top with the shredded cheese.
- Fold the bare half over the filling and cook for 1 more minute. Flip if you want a little more color on the outside, then add another small handful of cheese on top.
Plate and serve
Slide the omelet onto a plate, top with fresh cilantro, and serve with avocado slices, tomatoes, warm tortillas, and hot sauce. That’s it…. breakfast (or dinner) is done!
Ana’s Recipe Tips
- Water over milk: Adding water instead of milk keeps the eggs light and airy. Milk can make them a little dense.
- Low and slow: Resist the urge to turn the heat up. Low heat gives you a soft, evenly cooked omelet without any rubbery edges.
- Seed the jalapeños: Removing the seeds keeps the heat mild enough for everyone at the table. Leave them in if you want a kick.
- Seed the tomato too: A seeded roma tomato means less water in your filling, which keeps the omelet from getting soggy.
- Cheese options: A Mexican blend works great, but Oaxaca, Monterey Jack, or even cotija crumbled on top at the end are all solid choices.
- Don’t overfill: It’s tempting to pile on the veggies, but a thinner layer folds much cleaner.
- STORING
- Omelets are a fresh-off-the-pan situation- they don’t store or reheat particularly well once folded. The eggs get rubbery and the filling gets soggy. Best to make it fresh and eat it right away. The sautéed vegetable filling, though, keeps well in an airtight container in the fridge for up to 3 days.
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Print Recipe:
Mexican Omelette Recipe
Ingredients
- 3 large eggs
- 1 Tablespoon water
- ⅛ teaspoon kosher salt (or more according to taste)
- ⅛ teaspoon black pepper
- 1 teaspoon oil
- 1 large jalapeño - seeded and diced
- ¼ cup white or yellow onion - diced
- 1 medium roma tomato - seeded and diced
- 1 teaspoon butter
- ⅓ cup shredded mexican cheese
Instructions
- Whisk the eggs and water together in a bowl for a full minute. Season with salt and pepper, whisk again, and set aside.
- Heat a nonstick skillet over medium heat and add the oil. Once hot, add the jalapeños, onion, and tomato. Sauté for about 2 minutes until softened. Transfer to a bowl and set aside.
- Wipe the pan clean with a paper towel and return it to low heat for a full minute. Add the butter and let it melt, then pour in the egg mixture. Let it sit undisturbed for about 1 minute.
- Using a spatula, gently push the eggs in a few spots toward the center so the uncooked egg flows underneath. Keep doing this until the top is just barely set, not runny, but still a little glossy.
- Scatter the sautéed vegetables over one half of the omelet, then add the cheese on top. Fold the empty half over the filling and cook for 30 seconds to 1 more minute.
- Optional: flip the omelet and cook for a few more seconds, then add a little more cheese on top.
- Slide onto a plate. Add a dash of hot sauce, sprinkle chopped cilantro, warm flour or corn tortillas, sliced avocado and tomatoes on the side.
Notes
Your Private Notes
Nutrition
Frequently Asked Questions
Omelets are really best eaten fresh off the pan, they don’t hold up great once folded and cooled. That said, you can sauté the vegetables the night before and keep them in the fridge so the morning goes faster.
A shredded Mexican blend is the easiest option and melts beautifully. Oaxaca cheese is amazing if you can find it. It gets super stretchy and melty inside the omelet.
Absolutely. Cooked chorizo, black beans, or diced avocado inside the fold are all great additions. Just keep the filling layer thin so the omelet folds cleanly.
I hope you like this Mexican Omelet recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana