Mexican Egg White Omelet

Prep Time
Cook Time
Ready In

Recipe: #38810

May 30, 2022


Original is 1 serving


  • Serving Size: 1 (358.6 g)
  • Calories 602.1
  • Total Fat - 44.2 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 108.3 mg
  • Sodium - 2230.3 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 6.5 g
  • Sugars - 3.7 g
  • Protein - 37.4 g
  • Calcium - 295.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 18.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil in a saute pan.

Step 2

Add jalapeno and onion and saute for 3 minutes, stirring occasionally.

Step 3

Add the garlic and tomato and continue sauteing for 3 minutes, stirring occasionally.

Step 4

Season to taste with a pinch of salt and pepper. Then transfer the mixture to a separate plate.

Step 5

Return pan to the stove

Step 6

Add the whisked egg whites and cook for 2-3 minutes until the eggs are set

Step 7

Add cotija cheese

Step 8

Add the onion mixture, diced avocado, olives,cilantro to the egg white, and fold over to form the omelet.

Step 9



No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting jalapenos, choose the ones that are bright green, firm and have smooth skin.
  • When buying avocados, pick the ones that are slightly soft to the touch, but not too mushy.

  • Instead of olive oil, use coconut oil. Coconut oil has a higher smoke point and a milder flavor, making it a better choice for sautéing vegetables.
  • Instead of cotija cheese, use feta cheese. Feta cheese has a milder flavor than cotija cheese, making it a better option for those who are sensitive to spicy flavors.

Vegetarian Option Omit the cotija cheese and substitute with 1/4 cup of vegan cheese.

Mexican Roasted Potatoes: Roasted potatoes are a great side dish to serve with this Mexican Egg White Omelet. They are simple to make and can be seasoned with Mexican spices to give them a flavorful kick. Roasted potatoes are an excellent source of carbohydrates and pair well with the omelet for a complete meal.

Mexican Street Corn: Mexican Street Corn is a delicious side dish to serve with this Mexican Egg White Omelet. It is a classic Mexican dish made with grilled corn, mayonnaise, chili powder, and cotija cheese. This dish is flavorful and pairs well with the omelet for a complete meal. It is also a great source of protein and fiber, making it a healthy addition to the meal.


Q: What type of cheese should I use for this omelet?

A: Cotija cheese is recommended for this omelet, but you can also use feta or queso fresco as a substitute.

Q: What is a good way to season an omelet?

A: Salt and pepper are the most common seasonings for an omelet, but you can also add herbs like parsley, chives, or thyme for extra flavor. You can also add spices like paprika, cumin, or garlic powder.

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Fun facts:

The jalapeno pepper, commonly used in Mexican cuisine, was first discovered in the Mexican state of Veracruz in the 16th century.

Cotija cheese, a key ingredient in this Mexican omelet, is named after the Mexican town of Cotija de la Paz in Michoacán.