Best Southwest Omelet Recipes

Southwest Omelet image

Provided by Carolyn Haas

Categories Eggs

Time 15m

Number Of Ingredients 11

4 eggs
2 Tbsp onion, chipped
2 Tbsp poblano peppers, chopped (can sub jalapeño)
1/4 c chopped tomato (1 small or 6 grape tomatoes)
1 Tbsp crumbled bacon
2 Tbsp shredded mexican style cheese blend
mexican oregano, dried, crumbled
1-2 Tbsp cilantro, chopped for garnish
lime wedges, hot sauce, salsa to serve
sour cream, (optional) to serve
salt and pepper to taste

Steps:

1. Spray skillet with cooking spray. Heat to medium-high. Add tomatoes, peppers and onions. Saute until softened. Add garlic to cooking veggies.
2. Crack eggs into cup and whip together with fork. Pour over veggies in skillet. Reduce heat to medium. Push edges of eggs away from sides to let liquid eggs run to edges. (You know: make an omelet!)
3. When center is still somewhat undercooked, sprinkle on oregano, cheese and bacon bits. Turn off heat and cover skillet until cheese is melted - a couple minutes.
4. Add any or all of mentioned garnishes. Without the sour cream, it is only 1 WW Smartpoint for half an omelet!

Spicy Southwest Breakfast Omelet Egg Rolls image

Number Of Ingredients 11

6 eggs, slightly beaten
1/3 cup milk
2 teaspoons salt-free Southwest or Mexican seasonings
2 Morningstar Farms® Breakfast veggie sausage patties, thawed and cut into 1/4- 1/2-inch pieces
1 cup sliced fresh mushrooms
1/2 cup chopped red bell pepper, green bell pepper or combination
2 green onions, bias-cut into 1-inch pieces
2 tablespoons vegetable oil, divided
4 flour tortillas (10-inch)
1/4 cup shredded Cheddar cheese or Monterey Jack cheese (1 oz.)
recipe Jalapeno-White Cheddar Country Gravy or salsa

Steps:

1. In medium bowl beat together eggs, milk and seasoning. Set aside.2. In 12-inch nonstick skillet cook and stir MORNINGSTAR FARMS Veggie Breakfast Sausage Patties, mushrooms, bell pepper and onions in 2 teaspoons of the vegetable oil for 2 to 3 minutes or until vegetables are tender.3. Pour egg mixture over vegetable mixture in hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using spatula gently lift and stir partially cooked eggs so uncooked portions flow underneath. Continue cooking and lifting over medium heat for 2 to 3 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.4. Spoon about 3/4 cup of vegetable mixture onto each tortilla just below center. Sprinkle with cheese. Fold bottom edge of each tortilla over up and over filling. Fold in sides. Roll up from the bottom, completely enclosing filling. Secure with wooden toothpicks.5. Carefully wipe skillet out with paper towel. Brush with remaining 4 teaspoons oil. Add filled tortillas. Cook over medium heat for 4 to 5 minutes or until golden brown, turning once.6. Remove toothpicks. Diagonally cut each into halves. Serve with Jalapeno-White Cheddar Country Gravy or salsa.

Nutrition Facts : Nutritional Facts Serves

Slimming Southwest Omelet image

Provided by Pat Duran

Number Of Ingredients 9

2 large eggs
1 Tbsp water
2 Tbsp black beans,drained and rinsed
2 Tbsp chopped bell pepper
2 Tbsp chopped green onion
1 pinch each salt and pepper
2 Tbsp low-fat shredded cheddar cheese
1 Tbsp salsa
2 slice avocado

Steps:

1. Using a Ziploc Microwave Steam Bag Only. Beat together the eggs and water. Pour mixture into the steam bag. Dump in the remaining ingredients, except the salsa and avocado.
2. Seal bag-follow directions on bag "this side up". Microwave for one minute or until eggs are set to your liking. Carefully open bag "be careful of the steam".
3. Slide omelet carefully out of bag onto plate and serve with the salsa and avocado on top. Enjoy.