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Southwestern Omelette

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20min

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2 servings

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This Southwestern Omelette is a hearty and flavorful breakfast dish that brings the zesty tastes of the American Southwest to your plate. Packed with colorful bell peppers, onions, cheese, and optional jalapeños for an extra kick, this omelette is both satisfying and nutritious. The addition of black beans provides a protein boost, while fresh cilantro adds a bright, herbaceous note. Perfect for a weekend brunch or a filling breakfast any day of the week.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare vegetables

Dice bell peppers and onion. Finely chop cilantro. If using, seed and mince jalapeño.

2
Beat eggs

In a bowl, whisk together eggs, milk, salt, and pepper until well combined.

3
Sauté vegetables

In a non-stick skillet over medium heat, melt 1 tablespoon of butter. Sauté bell peppers, onion, and jalapeño (if using) until softened, about 3-4 minutes.

4
Add beans

Stir in black beans and cook for an additional minute. Remove vegetable mixture from skillet and set aside.

5
Cook omelette

In the same skillet, melt remaining butter over medium heat. Pour in half the egg mixture, tilting the pan to spread evenly.

6
Add fillings

When the eggs begin to set, add half of the vegetable mixture and cheese to one side of the omelette.

7
Fold and finish

Fold the other half of the omelette over the fillings. Cook for another minute or until cheese melts.

8
Repeat

Repeat steps 5-7 with the remaining ingredients to make the second omelette.

9
Garnish and serve

Slide omelettes onto plates, garnish with cilantro, and serve immediately.

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