The Secret Technique for an Extra-Fluffy Omelet

A 7-Day Meal Plan of Southwestern Dinners

20 Breakfast Recipes Cowboys and Cowgirls Will Love

24 Mexican-Inspired Breakfast Recipes

This High-Protein Ingredient Makes Omelets Without Eggs

I Tried José Andrés's Microwave Omelet And Say "Yes Chef" to Mayo

You Know You're from the Southwest If You've Had All These Foods

Breakfast Burrito Recipes

How to Make a Simple and Tasty Breakfast Casserole

$53 Tex-Mex Recipes Bursting with Southwestern Flavor$ 53 Tex-Mex Recipes Bursting with Southwestern Flavor

How to Make Cowboy Queso

35 Southern Breakfast Recipes That’ll Fill You Up

How to Make Fluffy Scrambled Eggs Like Dolly Parton

I Made Ree Drummond's Cowboy Quiche—And It's Big Enough to Feed Everyone on the Ranch

Our Top-Rated Breakfast Recipes

How to Make One-Skillet Cowboy Chicken

5-Ingredient Breakfast Recipes

30-Minute Breakfast Recipes

Our Best Egg Recipes

TEST KITCHEN APPROVED

Southwestern Omelet

Name: Southwestern Omelet
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Patricia Collins

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Southwestern Omelet

1 Reviews Add your review

Yield:4 servings

Prep:20 min

Save Saved Saving email print

Ingredients

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

Text Ingredients

Shop Recipe

Directions

1
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.

2
Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
3
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.
4