Recipe details
Breakfast
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Southwestern Omelette
20min
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
Prepare vegetables
Dice bell peppers and onion. Finely chop cilantro. If using, seed and mince jalapeño.
Beat eggs
In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
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.
Add beans
Stir in black beans and cook for an additional minute. Remove vegetable mixture from skillet and set aside.
Cook omelette
In the same skillet, melt remaining butter over medium heat. Pour in half the egg mixture, tilting the pan to spread evenly.
Add fillings
When the eggs begin to set, add half of the vegetable mixture and cheese to one side of the omelette.
Fold and finish
Fold the other half of the omelette over the fillings. Cook for another minute or until cheese melts.
Repeat
Repeat steps 5-7 with the remaining ingredients to make the second omelette.
Garnish and serve
Slide omelettes onto plates, garnish with cilantro, and serve immediately.
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