Mexican Omelette
A Mexican omelette is a flavorful dish that includes traditional Mexican ingredients like eggs, chorizo, tomatoes, onions, jalapeños, and queso blanco cheese. It's perfect for breakfast or brunch, bringing a spicy and savory twist to a classic omelette.
Servings 2 people
Equipment
- 1 Skillet
- 1 Bowl
- 1 Whisk
- 1 Spatula
Ingredients
Produce
- 1 avocado
- 1 red onion
- 1 jalapeno
- cilantro chopped
- 2 limes
- 2 tomatoes
Refrigerated
- 2 tsp milk
- 2 tbsp butter
- 3 eggs
- Queso Blanco cheese
Grocery
- 2 tsp honey
- 2 tbsp adobo chili
- 1/2 cup mayonnaise
Meat
- 1 pound Chorizo
Spices
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
Cook Your Meat
- Cook 1 lb of chorizo in a skillet over medium-high heat for 8-10 minutes. Set aside.
Prep & Cook Your Veggies
- Dice 1 red onion, 2 tomatoes, and 1 jalapeño. Mince garlic and combine.
- Sauté the diced vegetables in the same skillet with 1 tbsp of butter and a little olive oil for 3-5 minutes.
- Add lime juice and chopped cilantro to the cooked vegetables.
Shred Cheese, Make Mayo & Egg Mixture
- Shred queso blanco cheese.
- In a small bowl, mix 1/2 cup mayonnaise, juice from 1 lime, 2 tbsp adobo chili sauce, 2 tsp honey, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika to make chipotle mayo.
- In another bowl, whisk together 3 eggs, 2 tsp milk, and 1 tsp pepper.
Cook Eggs & Assemble
- On medium-low heat, add 1 tbsp butter to the skillet and pour in the egg mixture.
- When the omelette is almost set, add shredded queso blanco cheese, cooked vegetables, and chorizo.
- Fold the omelette and cook for 2-3 more minutes.
Garnish & Enjoy Your Mexican Omelette
- Top the omelette with extra shredded cheese, vegetables, and chipotle mayo. Serve with avocado slices on the side.
- Enjoy!