Why not start the day with a kick? Here you will find a delicious way to get some veggies inside your tummy and a kick to your metabolism. Try this Mexican Omelet and see if you don’t agree, its “delish!”
-Mexican Kicked-up Omelet
3 whole eggs
2 tbsp. cream
1/4 tsp. seasoned salt
1/2 tbsp. butter or olive oil
1/4 cup onion, diced small
1/2 cup diced hot green chili’s, divided
1/4 cup diced tomatoes, seeds removed
1/4 cup diced avocado
1/2 cup medium hot Picante sauce
1/2 cup grated Pepper Jack cheese, divided
2 tbsp. shredded cheddar cheese, divided
1 tbsp. sliced olives, divided
1 tbsp. black olives, divided
Break eggs into a medium sized bowl, using a french whip, beat until light yellow and fluffy. Add cream, whisk in well. Add seasoned salt, stir and set egg mixture aside momentarily.
Add butter/oil to a non-stick 6-8 inch saute pan, omelet pan or small skillet, over medium heat to melt butter. Add onion, saute until opaque. Remove onion to a small bowl, reserve.
Reduce heat to medium low.
Pour egg mixture into omelet pan, swirl to cover pan bottom. Do not disturb pan for 1 minute or until eggs are set but not totally firm. Reduce heat under pan to low.
Begin adding fillings evenly over one half of egg mixture and in this order:
1/4 cup pepper jack cheese
1/8 cup tomato
1/4 cup green chili’s
Reserved sauteed onions
1/2 tbsp. black olives
1/2 tbsp. green olives
1 tbsp. cheddar cheese
Carefully fold empty side of egg mixture over filled side. Pressing down slightly with spatula. Cover pan loosely with lid. Allow omelet to cook for 2-3 minutes on low heat to heat filling through.
Slide omelet onto a serving plate, garnish with remaining cheeses, olives and green chili’s.
Heat Picante sauce in microwave for 1 minute, pour over omelet. Grate a bit of cheese over top!
Serve with crisp, golden brown grated hashed browns, crunchy buttered toast and a good cup of strong coffee!
This Mexican Kicked-up Omelet is great on any “I’m staying in bed late” Sunday morning!