Mexican Omelet

Prep Time
Cook Time
Ready In


Original is 2 servings


  • Serving Size: 1 (728.1 g)
  • Calories 1164.5
  • Total Fat - 75.4 g
  • Saturated Fat - 25.3 g
  • Cholesterol - 1843.9 mg
  • Sodium - 1543.6 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 8.1 g
  • Sugars - 6.1 g
  • Protein - 85.3 g
  • Calcium - 875.7 mg
  • Iron - 10.9 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Saute the veggies in 1 tablespoon oil

Step 2

Until tender crisp

Step 3

In another skillet

Step 4

Beat egg mixture together seasoning to taste

Step 5

Pour in half in hot skillet with a bit of oil

Step 6

Cook flat

Step 7

Put layer of cheese

Step 8

Place 1/2 the saute mixture in center

Step 9

Fold sides over ,so both sides are touching in center over filling

Step 10

Place a tablespoon of sour cream,salsa, avocado and cilantro decoratively in center of omelet

Step 11



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 jalapeno peppers, pick ones with bright green color and firm skin.
  • In order to reduce the sodium content of the omelet, use a low-sodium Mexican blend cheese.

  • Substitution 1: Replace olive oil with coconut oil. Benefit: Coconut oil has a higher smoke point than olive oil, making it a better choice for sautéing vegetables.
  • Substitution 2: Replace jalapeno pepper with bell pepper. Benefit: Bell pepper is milder than jalapeno pepper, so it is a better choice for those who don't like spicy food.

Vegetarian Mexican Omelet Substitute the black beans for cooked quinoa and the cheese for vegan cheese.

Mexican Street Corn: A delicious side dish that pairs perfectly with the Mexican Omelet. This dish consists of grilled corn on the cob, coated with a creamy mayonnaise and cotija cheese mixture, and then sprinkled with chili powder, cilantro, and lime juice for a zesty finish.

Chile-Lime Roasted Potatoes: A delicious side dish that pairs perfectly with Mexican Street Corn. This dish consists of roasted potatoes seasoned with chile powder, lime juice, garlic, and cilantro. The potatoes are roasted until they are golden and crispy, adding a delicious texture to the meal. The combination of the spicy chile and the bright lime will complement the Mexican Street Corn and Mexican Omelet perfectly.


Q: How do I make the Mexican Omelet?

A: Start by sautéing the veggies in 1 tablespoon of oil until tender-crisp. In another skillet, beat the egg mixture with Mexican oregano, cumin, and salt. Pour half of the egg mixture into the hot skillet with a bit of oil and cook flat. Place a layer of cheese and then half of the sautéed veggies in the center. Fold the sides over so they are touching in the center over the filling. Finally, top with sour cream, salsa, avocado, and cilantro. Repeat with the remaining ingredients.

Q: What kind of cheese is best for a Mexican Omelet?

A: The best cheese for a Mexican Omelet is a Mexican-style cheese such as queso fresco, cotija, or Monterey Jack. These cheeses are mild and creamy, and they melt nicely.

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Fun facts:

Fun Fact 1: Mexican omelets are said to have been invented by the famous Mexican chef and restaurateur, Juan Garcia, who opened the first restaurant in Mexico City in the late 19th century.

Fun Fact 2: The Mexican omelet is a popular breakfast dish in Mexico and is served in many Mexican restaurants around the world. It is also a favorite of celebrities such as actress Salma Hayek, who is known to enjoy the dish for breakfast.