My Mexican omelet recipe is simple and so darn good! It is so cheesy(like my jokes😁) and loaded with fresh Pico de Gallo( minus the lemon, of course). Try this delicious breakfast and you’ll see why I make this over and over again.
Ingredients
yellow onion: A quarter of the onion is all you’ll need.
jalapeño: You can control the spice level with the jalapeño. Remove the seeds and veins if you want it mild, or leave the veins and seeds if you like spicy.
tomato: My tomato of choice is “tomato on the vine”, but Roma tomato is a good choice too.
cilantro: This ingredient is optional, I know some people have that “it tastes like soap” thing, so leave it out if you must🙂
kosher salt: Ideally this is the salt you want to use for cooking, in my opinion. Adjust the salt amount in the recipe if you use a different kind of salt.
Chihuahua cheese: This is a Mexican melting cheese. It has a subtle tangy flavor and is mildly salty. It can be compared to the taste of a mild white cheddar.
eggs: This recipe will yield 4 omelets. I use 3 eggs per omelet, which is 12 eggs total. If you prefer 2-egg omelets, then you will need 8 eggs total.
olive oil: I prefer the taste of olive oil or other mild oils in my eggs. You can use unsalted butter if that’s what you prefer.
How To Make A Mexican Omelet
Prep Eggs and Cheese
Take out the eggs you will be using and place them on the counter to bring them to room temperature. Shredd 3 oz of Chihuahua cheese. Place it into a bowl, cover it with plastic wrap, and place it in the refrigerator until ready to use.
Make the Pico De Gallo
Finely chop the onion and add it to a bowl. Cut the jalapeño in half and scoop out the seeds and veins (leave them on if you want it spicy). Finely chop the jalepeño and add it to the bowl.
Cut the tomato into fourths. Cut off the stem and remove the seeds. Then finely chop it and add it to the bowl. Mince the cilantro leaves and add them to the bowl. Add ¼ tsp of kosher salt and stir well to combine. Set aside
Cook The Omelet
Place a small skillet over a medium-low flame. Allow it to heat through, but don’t overheat. Add enough oil or butter to coat the bottom of the pan. Allow the oil to heat through. While the skillet is heating up, crack 2-3 eggs into a bowl, add salt to taste, and whisk thoroughly.
Add the whisked eggs to the skillet. Cook for several seconds then push the cooked edges to the middle. Redistribute the runny eggs to the bottom of the skillet. Once it has solidified, you can flip the eggs over or repeat the previous process until the eggs are no longer runny.
Add a thin layer of shredded cheese to half the egg torte. Then add a couple of scoops of the Pico de Gallo, and add another layer of cheese. Then fold one side over the other. Quickly slide the omelet onto a plate. Do not scoop it out of the skillet or all the filling will fall out.
The residual heat will continue to melt the cheese. serve immediately. Repeat the cooking steps with the remaining ingredients to make 4 omelets total.
Tips and FAQ
Yes! you can definitely swap the cheese for another. Some good substitutes include Oaxaca cheese, Asadero cheese, Monterey Jack, or a Mild white cheddar.
No. This is purely preference. I honestly don’t think the addition of milk makes the omelet any fluffier, but if it is your preference to add the milk, you certainly can.
Absolutely! Simply scoop the amount of pico de Gallo you will be using into the heated and oiled skillet. Sautee for a minute or until the veggies have softened up. Pour in the whisked eggs, flip over, and add the cheese to one side. Flip it in half and then slide it onto a plate for serving. Viola!
Making great omelets takes practice and a few techniques. Here are some tips to help you out with this particular recipe.
- Use room-temperature eggs
- Whisk the eggs well, using room-temperature eggs will help with this.
- Cook over low to medium-low flame depending on the size of your burner and skillet.
- Shredd your own cheese for better melting. Pre-shredded cheese may contain cellulose(an anti-caking agent).
- Use a non-stick skillet, cast iron, or stainless steel skillet that has been heated and oiled correctly.
- The pico de Gallo can be stored in the refrigerator in an airtight container for up to 5 days, which means that you can make 1 or 2 omelets per day. No need to make all 4 on the same day!😃
This omelet will surely spice up your morning or Sunday brunch. Let me know if you like this recipe in the comment section below.
Until the next one!
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Mexican Omelet
Ingredients
- ¼ yellow onion
- 1 jalapeño
- 1 tomato
- 1 small handful of cilantro(about 10 sprigs) optional
- ¼ tsp kosher salt
- 3 oz. Chihuahua cheese (grated is about 1 cup)
- 8-12 eggs*
- salt to taste
- olive oil for cooking
Instructions
Prep Eggs and Cheese
- Take out the eggs you will be using and place them on the counter to bring them to room temperature.
- Shredd 3 oz of Chihuahua cheese. Place it into a bowl, cover it with plastic wrap, and place it in the refrigerator until ready to use.
Make the Pico De Gallo
- Finely chop the onion and add it to a bowl. Cut the jalapeño in half and scoop out the seeds and veins(leave them on if you want it spicy). Finely chop the jalepeño and add it to the bowl.
- Cut the tomato into fourths. Cut off the stem and remove the seeds. Then finely chop it and add it to the bowl. Mince the cilantro leaves and add them to the bowl. Add ¼ tsp of kosher salt and stir well to combine. Set aside
Cook The Omelet
- Place a small skillet over a medium-low flame. Allow it to heat through, but don't overheat. Add enough oil or butter to coat the bottom of the pan. Allow the oil to heat through.
- While the skillet is heating up, crack 2-3 eggs into a bowl, add salt to taste, and whisk thoroughly.
- Add the whisked eggs to the skillet. Cook for several seconds then push the cooked edges to the middle. Redistribute the runny eggs to the bottom of the skillet. Once it has solidified, you can flip the eggs over or repeat the previous process until the eggs are no longer runny.
- Add a thin layer of shredded cheese to half the egg torte. Then add a couple of scoops of the Pico de Gallo, and add another layer of cheese. Then fold one side over the other. Quickly slide the omelet onto a plate. Do not scoop it out of the skillet or all the filling will fall out.
- The residual heat will continue to melt the cheese. serve immediately. Repeat the cooking steps with the remaining ingredients to make 4 omelets total.
- Enjoy!
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