Spicy Mexican Omelet Recipe
Makes a Mexican omelet for two for Sunday morning breakfast. It is nice and spicy, chock-full of tasty fresh vegetables, and mouth-watering! Youll love it!
Makes a Mexican omelet for two for Sunday morning breakfast. It is nice and spicy, chock-full of tasty fresh vegetables, and mouth-watering! Youll love it!
- 6 whole eggs (i use 4 yolks and all 6 whites.) uncooked
- 0.5 tablespoon of margarine for sauteing vegetables
- 0.25 cup green bell pepper ( chopped fine)
- 0.25 cup red bell pepper (chopped fine)
- 0.25 cup onion (chopped fine)
- 0.25 teaspoon chili powder
- 1 pinch cumin
- salt to taste for eggs
- black pepper to taste for eggs
- 0.5 cup mexican-style cheese shredded
- Carbohydrate 5.534295 g
- Cholesterol 588.0225 mg
- Fat 25.478221875 g
- Fiber 1.17010625189543 g
- Protein 24.275210625 g
- Saturated Fat 10.6137895625 g
- Serving Size 1 1 Serving (221g)
- Sodium 397.291 mg
- Sugar 4.36418874810457 g
- Trans Fat 2.82684287499999 g
- Calories 347 calories
Step-by-step
- First, melt 1/2 tablespoon of margarine in a saucepan.
- Add 1/4 cup chopped green bell pepper, 1/4 cup chopped red bell pepper, 1/4 cup chopped onion, 1/4 teaspoon chili powder, and a pinch of cumin.
- Stir together and place over heat.
- Cook for about 5 minutes, until the onion is clear.
- Now, melt 1 tablespoon of margarine in a medium to large skillet or saucepan.
- Turn off the heat while you prepare your eggs for the omelet.
- Place 6 eggs in a medium to large mixing bowl, and use an electric mixer to beat the eggs until they are frothy and completely well beaten.
- Add salt and pepper to taste. (I use fresh ground peppercorns.)
- Next, heat the skillet of margarine until it is hot, but not smoking.
- Pour the eggs into the hot skillet.
- The eggs will cook around the edges before they cook in the center, so you need to lift the omelet at an edge and let the top liquid flow underneath a couple of times.
- Keep an eye on the heat--you do not want the omelet to burn.
- When the omelet is fairly solid (but still light), turn it over in the skillet.
- It will take only a few seconds to cook on the bottom, so this is the time for you to spread the cooked vegetables over one side of the omelet.
- Also, sprinkle most of the 1/2 cup of shredded cheese over the vegetables.
- Now, fold the half of the omelet that has no vegetables to cover the half with the vegetables and cheese.
- It will form a half-moon shape.
- Sprinkle the remaining shredded cheese over the top of the completed omelet.
- Move the omelet immediately to a serving plate, cut into two portions, and serve immediately.
- This recipe will be a return visitor to your breakfast table (lunch and dinner, too)!
Operating within a restricted timeline of thirty minutes requires careful management of dual heat sources when preparing stuffed egg dishes. This preparation demands two separate pans simultaneously: a saucepan for sweating the aromatic vegetables and a medium to large skillet for cooking the eggs. Fine dicing of the bell peppers and onions ensures that the moisture evaporates quickly during the five-minute sauté window, preventing a watery filling that would otherwise compromise the structure of the eggs. Incorporating ground cumin and chili powder directly into the hot fat releases their fat-soluble aromatic compounds before the vegetables soften completely. Utilizing an electric mixer for the six whole eggs introduces maximal air into the albumin, creating a frothy mixture that yields a lighter texture than hand-whisking alone. When pouring the beaten eggs into the hot skillet, maintain the heat just below the smoking point of the margarine to prevent the exterior from browning before the interior sets. As the edges solidify, tilting the pan and lifting the perimeter allows the remaining liquid center to flow underneath for even cooking. The critical failure point in this method involves overcooking the bottom surface while waiting for the center to firm; flipping the omelet requires precise timing when the top is still slightly wet. Spreading the warm vegetables and the majority of the half cup of shredded cheese over one half must happen swiftly right after the flip. Folding the egg into a half-moon shape traps the residual heat, melting the cheese without requiring a broiler. Transferring the portion immediately to a warm plate stops the carryover cooking process instantly, preserving the tenderness of the dairy and egg proteins before dividing the yield into two equal servings.
