Description
Welcome to a delightful breakfast recipe that will start your day with a burst of flavor and energy! Whether you’re an omelette aficionado or just looking to try something new, this Southwest Sunrise Omelette will surely become a staple in your morning routine. Packed with vibrant vegetables, melty cheese, and optional toppings that add an extra kick, this dish is both hearty and nutritious. Let’s dive into the process of creating this mouthwatering meal!
Ingredients
Scale
- 3 large eggs
- ¼ cup milk of choice
- 1 tablespoon olive oil or other neutral oil
- 3 tablespoons chopped yellow onion
- ¼ cup chopped bell pepper (green, red, yellow, or orange)
- Half of one Roma tomato, diced
- ¼ cup shredded Mexican cheese
Suggested Toppings (All Optional):
- Sour cream
- Salsa or pico de gallo
- Chopped fresh cilantro
- Sliced avocado
- Diced jalapeños
Instructions
- Prep the Eggs: Crack the eggs directly into a medium bowl. Add the milk of choice, then whisk the ingredients together vigorously until the mixture is pale and foamy, with no streaks of yolks or egg whites remaining. Set the egg mixture aside.
- Sauté the Vegetables: Heat a medium skillet over medium heat. When the pan is hot, add olive oil and swirl the pan to coat. Heat the skillet until the oil is hot and shimmery, then add the onion, bell pepper, and tomato. Sauté for 3 minutes or until the vegetables are tender, then transfer the vegetables to a small bowl.
- Cook the Omelette Base: Carefully and quickly wipe the skillet out with paper towels. Add more oil if needed, then pour the egg mixture into the center of the hot skillet. Use a spatula to spread the egg mixture out to the edges of the skillet, then cook the eggs, undisturbed, until almost fully set, approximately 2 to 3 minutes.
- Add Fillings and Fold: Spread the sautéed vegetables evenly over the top of the omelette, then sprinkle the shredded cheese over. Let the omelette cook, undisturbed, for 1 to 2 minutes or until the cheese has melted. Remove the skillet from the heat. Carefully slide a spatula under one edge of the omelette, then gently fold the lifted edge to meet the opposite side of the omelette, folding the omelette in half. Slide the folded omelette out of the skillet and onto a plate.
- Serve and Enjoy: Top the omelette with sour cream, salsa or pico de gallo, chopped cilantro, slices of avocado, or jalapeños as desired. Serve immediately.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Whisk Thoroughly: Whisking the eggs until they are foamy ensures a fluffy and light omelette. It’s worth spending an extra minute or two to achieve the perfect texture.
- Even Heat Distribution: When sautéing the vegetables, ensure your skillet is heated evenly. This will prevent any of the ingredients from burning and help maintain a consistent texture throughout the omelette.
- Quick Cooking: Since eggs cook quickly, keep a close eye on your omelette as it cooks to avoid overcooking. You want the eggs to be just set and the cheese to be fully melted but not browned.