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The Boat Shed Kitchen

Mexican Omelette

This Mexican omelette is fluffy, savory, and full of Tex-Mex flair. With bell peppers, onions, tomatoes, cheese, and customizable toppings, it’s a quick and easy breakfast that never gets boring.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1/4 cup milk of choice
  • 1 tbsp olive oil
  • 3 tbsp chopped yellow onion
  • 1/4 cup chopped bell pepper
  • 1/2 Roma tomato diced
  • 1/4 cup shredded Mexican cheese
  • Optional toppings: sour cream salsa, avocado, cilantro, jalapeños

Method
 

  1. Whisk eggs and milk.
  2. Sauté onions and peppers; add tomato. Remove.
  3. Cook eggs in skillet until nearly set.
  4. Add veggies and cheese. Cook until cheese melts.
  5. Fold and serve with toppings.
  6. See full steps with tips & photos → https://theboatshedcafe.com/mexican-omelette/

Notes

  • You can prep the veggies the night before to save time in the morning.
  • Try different cheeses like pepper jack or cotija for extra variety.
  • Don’t overcook the eggs—take them off while slightly glossy for a creamy texture.