Description
A vibrant and flavorful breakfast filled with sautéed vegetables and melty cheese, offering a quick and delicious meal with balanced textures and bold flavors.
Ingredients
Large Eggs 3
Milk of Choice 1/4 cup
Olive Oil or Neutral Oil 1 tablespoon
Yellow Onion, chopped 3 tablespoons
Bell Pepper, chopped 1/4 cup
Roma Tomato, diced Half of one
Shredded Mexican Cheese 1/4 cup
Sour Cream (optional) To taste
Salsa or Pico de Gallo (optional) To taste
Fresh Cilantro, chopped (optional) To taste
Avocado, sliced (optional) To taste
Jalapeños, diced (optional) To taste
Instructions
Whisk eggs and milk in a bowl until pale and foamy.
Heat oil in a non-stick skillet over medium heat.
Sauté chopped onion, bell pepper, and Roma tomato until tender.
Sprinkle cheese into the vegetable mixture and stir until melted.
Push veggies to the edges of the pan.
Pour egg mixture into the center and cook until the top begins to set but edges cook fully.
Fold the omelette gently and cook 1-2 more minutes.
Top with optional toppings like sour cream, salsa, cilantro, avocado, or jalapeños.
Serve warm.
Notes
Whisking eggs until pale creates a fluffier omelette.
Add additional veggies like zucchini or corn for customization.
Use any melty cheese blend for halal/vegetarian compliance.
Optional toppings can be swapped based on preference.
- Prep Time: 10
- Cook Time: 10
- Category: Trend Recipes
- Method: Stir-Frying
- Cuisine: Mexican