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Beautiful plated Mexican omelette on a white plate, soft fluffy eggs with melty Monterey Jack and cheddar, colorful peppers and onions inside, topped with fresh salsa, avocado slices, cilantro, and a small dollop of sour cream, bright airy kitchen, white marble counter, crisp natural lighting, hyper-realistic food photography, clean and fresh styling, no people, no text

Mexican Omelette

InsiderMama.com
This Mexican omelette is soft, fluffy, and filled with peppers, onion, tomato, and melty cheese. Salsa, cilantro, avocado, olives, or jalapeño finish it with bright, fresh flavor.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings 1

Ingredients
  

  • 3 large eggs
  • 1 tablespoon milk or water
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 1 teaspoon butter or oil
  • 2 tablespoons bell pepper finely diced
  • 1 tablespoon onion finely diced
  • 1 tablespoon tomato chopped and patted dry
  • 1/4 cup cheddar or Monterey Jack cheese shredded
  • 2 tablespoons salsa for topping
  • 1 tablespoon cilantro chopped, optional
  • 1 tablespoon black olives sliced, optional
  • 1 tablespoon avocado diced, optional
  • 1 teaspoon jalapeño sliced, optional

Instructions
 

  • Whisk the eggs, milk, salt, pepper, chili powder, and cumin in a bowl.
  • Heat an 8-inch nonstick skillet over medium-low heat.
  • Swirl in butter or oil across the pan.
  • Cook bell pepper and onion for 2 minutes.
  • Stir in tomato for 30 seconds, then transfer filling to a plate.
  • Lower heat slightly, then pour in the egg mixture.
  • Tilt the pan so the eggs spread evenly.
  • Pull cooked edges inward with a spatula.
  • Let loose egg run toward the edges.
  • Add cheese and cooked filling over one half.
  • Cook until the top looks barely set.
  • Fold the plain half over the filling.
  • Slide the omelette onto a plate.
  • Top with salsa, cilantro, avocado, olives, or jalapeño.