Breakfast can be one of the hardest meals to find variety in foods. It is probably one of the most common questions I have on a daily basis….”What can I have for breakfast?!” The typical scrambled eggs can get old fast, but this southwest omelette can be just the thing you need.
If you are stuck in a rut with this early meal, then get creative!
This is one of my favorite omelettes. The southwest omelette adds flavor and a little spice to your breakfast meal. It was actually made by my dear husband for dinner last night! Mr. A is pretty darn good at making omelettes….I hope you enjoy it as much as I enjoyed not cooking supper!
|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 2 eggs
- 1/8 cup red onions chopped
- 1 jalapeno chopped and seeded
- 1/8 cup red bell pepper chopped and seeded
- 2 tbsp canned green chilies chopped
- 2 oz black forest ham shredded
- 1/4 cup pepper jack cheese shredded
- 1 tbsp fresh cilantro chopped
- 1/4 cup salsa if desired
- cooking spray
- Chop vegetables and fresh herbs.
- Crack eggs into bowl and whisk until eggs are blended.
- Spray pan with cooking spray and place skillet over medium heat. Add eggs to skillet.
- Once the eggs have started to setup, lift the edges of the formed eggs and tilt the pan letting the liquid eggs pour off into the pan.
- Add the onions, jalapenos, bell pepper, and ham. Let cook until all eggs have formed (about 1-2 minutes).
- Add cheese. Take spatula and lift edges, loosening all the way around the omelette. Once edges are free of the skillet, fold in half.
- Remove from skillet and serve immediately. Garnish with fresh cilantro and salsa.