Best Southwestern Omelette Recipe By Tasty Recipes

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SOUTHWESTERN OMELET



Southwestern Omelet image

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.

WESTERN OMELET RECIPE BY TASTY



Western Omelet Recipe by Tasty image

Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.

Provided by Matt Ciampa

Categories     Breakfast

Time 20m

Yield 1 serving

Number Of Ingredients 9

4 large eggs
⅛ teaspoon kosher salt, plus more to taste
2 teaspoons water
2 tablespoons unsalted butter, divided
¼ cup yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
⅓ cup deli ham, diced into 1/2 in (1/4 cm) cubes
½ cup shredded cheddar cheese

Steps:

  • Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
  • Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
  • Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
  • Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
  • Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams

SOUTHWESTERN OMELETTE RECIPE BY TASTY



Southwestern Omelette Recipe by Tasty image

Here's what you need: oil, ham, bell peppers, spinach, salt, pepper, eggs, jack cheese, shredded cheddar cheese, avocado

Provided by Alvin Zhou

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons oil
½ cup ham, chopped
2 bell peppers, diced
1 cup spinach
salt, to taste
pepper, to taste
4 eggs
½ cup jack cheese, shredded
½ cup shredded cheddar cheese
1 avocado, sliced

Steps:

  • Heat oil in a pan over high heat.
  • Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
  • Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
  • Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
  • Cook until the cheese is half melted, then fold one half of the omelette over the other.
  • Cook for another 15 seconds, then remove and transfer to a plate.
  • Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
  • Enjoy!

Nutrition Facts : Calories 815 calories, Carbohydrate 21 grams, Fat 61 grams, Fiber 7 grams, Protein 46 grams, Sugar 9 grams

SOUTHWESTERN OMELET



Southwestern Omelet image

You can make fluffy omelets in less time (and with much less effort) than you may think. This Southwestern-inspired version has a filling of pepper Jack cheese, salsa, and fresh cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 6

2 large eggs
1/8 teaspoon coarse salt
1 teaspoon olive oil or butter, for pan
1/2 cup shredded pepper Jack cheese
2 tablespoons salsa
1 tablespoon packed fresh cilantro leaves

Steps:

  • In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with cheese, salsa, and cilantro leaves.

Nutrition Facts : Calories 386 g, Fat 29 g, Protein 24 g

SOUTHWESTERN OMELET



Southwestern Omelet image

Make and share this Southwestern Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 eggs, beaten
1/2 cup water
1/4 teaspoon salt
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped onion
1/4 cup butter or 1/4 cup margarine, divided
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar picante sauce

Steps:

  • Mix together eggs, water, and salt.
  • Stir in chiles and onion.
  • For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
  • Pour in one-fourth of egg mixture.
  • As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
  • When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
  • Fold omelet in half, and place on a warm platter.
  • Repeat procedure with remaining ingredients.
  • Serve with taco sauce.

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