Cheesy Mexican Omelet – yum – breakfast for dinner! I’ve been in a breakfast mood off-and-on for a while now. Maybe it’s because I always have the same old thing for breakfast every morning: cereal and a banana.
Sometimes I have Weetabix with Yogurt and Berries, but usually its with a banana instead of the berries. And, if I don’t have Weetabix with Yogurt and Berries, then I have my Vanilla Cinnamon Oatmeal with Walnuts with a banana. And, if I’m really in a hurry, I just eat Cheerios and a banana!
So, having a real “breakfast” that includes eggs is a commitment. Because, well, you have to cook the eggs and who has time to cook eggs in the morning? Not me, anyway.
The solution: have breakfast for dinner! On top of it being a treat, it is downright delicious! And, this Cheesy Mexican Omelet can easily feed two. Even if you make a few omelets for a family of four, this recipe goes together quickly.
I’m including a picture of this omelet cooking so that when you read the recipe below, you’ll understand what I’m trying to say. Because, basically, I stuff this omelet full of delicious Mexican ingredients and without a picture, it’s a little hard to explain. So, here’s the picture:
After the Cheesy Mexican Omelet is somewhat “set”, sprinkle it with the finely shredded Mexican cheese blend. As the cheese melts, add a couple of tablespoons of your favorite salsa down the middle of the omelet, but offset slightly so that it’s not quite in the center. That’s because you will need to fold the Cheesy Mexican Omelet over and if these added ingredients are smack-dab in the middle of the omelet, the omelet will more than likely crack. You may want a cracked egg, but you don’t want a cracked omelet!
Anyway, stagger 4 slices of avocado over the salsa ribbon, then sprinkle cilantro leaves over all. Now you are ready to fold the omelet and serve it!
Plate your omelet and top with more salsa, a dollop of sour cream, a sprig of cilantro and extra slices of avocado!
Serve Cheesy Mexican Omelet with sausage (this is slightly overcooked chicken sausage that I cut on the diagonal) and Mini Jalapeno Cornbread Muffins and you have a spicy, delicious breakfast – um, I mean dinner – fit for a king!
Here’s the recipe:
Cheesy Mexican Omelet
This omelet is a delicious way to start your weekend morning or a fast and easy dinner on a busy night when breakfast for dinner is just what you need!
- Prep Time: 8 mins
- Cook Time: 5 mins
- Total Time: 13 mins
- Yield: 1 1x
- Category: Breakfast
- Cuisine: Mexican
Ingredients
- Non-stick cooking spray
- 3 eggs
- 1/4 cup finely shredded Mexican cheese blend
- 1/4 cup favorite salsa
- 1/2 avocado, peeled, pit removed and sliced lengthwise into 6 slices
- 6 sprigs of fresh cilantro, leaves picked from stems
- 1 tablespoon sour cream
Instructions
- Spray an 8″ non-stick skillet with non-stick cooking spray.
- Preheat skillet on stove top over medium heat.
- Crack 3 eggs into a mixing bowl and whisk to combine until eggs are frothy.
- Pour into preheated skillet.
- As eggs start to set, use spatula to lift sides of omelet, allowing uncooked egg to run underneath omelet (this allows more of the egg to cook).
- When omelet is slightly set, sprinkle shredded cheese over entire omelet.
- With a spoon, drizzle about 2 tablespoons of salsa just to the left or right of center of the omelet.
- Top with 4 slices of avocado and cilantro leaves.
- Carefully fold omelet over the filling.
- Plate and serve with more salsa, avocado, cilantro and sour cream for garnish.
Notes
This is a hearty omelet that can be shared by two.
Tootles,
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- French Toast with Maple Pecan Clusters Crunch
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- The Casa Bella Swedish Pancake Factory
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- Weetabix with Yogurt and Berries
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