Mexican-style omelette
This Mexican-style omelette features sautéed red pepper, shallots, and chili peppers, combined with a fluffy egg mixture for a zesty and flavorful breakfast. Finished with fresh coriander and lime juice, it's a quick and satisfying dish.
Cook time 12 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
1 tsp vegetable oil
2 tsp coriander leaves
1 tsp lime juice
Instructions:
- Dice the red bell pepper.
- Finely chop the shallots and red hot chili peppers.
- Chop the coriander leaves.
- Crack the eggs into a small bowl and add the milk. Season with a pinch of salt and pepper, then whisk the mixture until well combined.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Add the diced red bell pepper, chopped shallots, and red hot chili peppers to the skillet.
- Sauté for about 3-5 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to ensure even cooking.
- Spread the sautéed vegetables evenly in the skillet.
- Pour the whisked egg mixture over the vegetables.
- Gently tilt the skillet to ensure the egg mixture covers the vegetables evenly.
- Use a spatula to occasionally lift the edges of the omelette, allowing the uncooked egg to flow underneath.
- When the omelette is almost set but still slightly runny on top, sprinkle the chopped coriander leaves over it.
- Add the lime juice evenly across the omelette for a fresh, tangy flavor.
- Cook for another minute until the eggs are fully set but still soft, then fold the omelette in half.
- Slide the omelette onto a plate.
- Serve hot, optionally garnished with extra coriander leaves and an additional wedge of lime.
Mexican-style omelette FAQ:
Cook the omelette for about 3-5 minutes on medium heat after adding the egg mixture. It should be almost set but slightly runny on top before adding the coriander and lime juice.
The omelette is done when it is fully set but still soft in the center. A slightly runny top is acceptable until you add the coriander and lime juice for the final minute.
Yes, you can substitute other vegetables such as spinach, tomatoes, or mushrooms, keeping in mind that cooking times may vary depending on the vegetable used.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
Yes, you can omit the milk or substitute it with a non-dairy milk alternative like almond or soy milk to make this omelette dairy-free.
Nutrition Facts
1 ServingsCalories 240kcal
Protein 16g
Carbohydrates 22g
Fiber 4.97g
Sugar 14g
Fat 16g
More recipes
Cinnamon-nutmeg oatmeal pancakes with a dash of salt
Wholesome cinnamon-nutmeg oatmeal pancakes for breakfast.
21 Apr 2026Quick and easy mexican quinoa bowl
A vibrant Mexican quinoa bowl with corn, beans, and salsa.
21 Apr 2026Vegan chocolate oatmeal bowl
A creamy vegan chocolate oatmeal bowl with chia and blueberries.
21 Apr 2026Cinnamon blueberry apple oatmeal with walnuts and flaxseed
A hearty cinnamon blueberry apple oatmeal with walnuts and flaxseed.
21 Apr 2026Spinach and mushroom egg scramble
Quick and nutritious spinach and mushroom egg scramble.
21 Apr 2026