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Tex-Mex Omelet

You can turn up the heat or not with this omelet by varying the amount of green chiles.
  • 1 tablespoon olive or canola oil
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped onion, either scallions or regular onion
  • 2 tablespoons canned chopped green chiles
  • 2 tablespoons chopped black olives
  • 1/2 cup grated Monterey Jack cheese


  • 5 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon ground cumin
  • freshly ground black pepper, to taste
  • 2 tablespoons butter


  • chopped cilantro
  • sour cream
In a small non-stick skillet, sauté the bell peppers and onions in the olive oil just until softened. Remove from heat and stir in the green chiles and olives. Set aside.

In a medium bowl, whisk together the eggs, milk, cumin and black pepper until blended.

Melt the butter in a 10-inch skillet over medium heat. Swirl it around and up the sides of the skillet to coat. When the butter begins to foam, pour in the eggs. Let the eggs cook for about 30 seconds, then begin running the spatula around the sides of the pan, lifting the edges of the omelet. Uncooked egg from the top will flow underneath. You can tilt the pan a little to encourage the flow. Keep this up until the top surface is almost dry. It only takes 3 or 4 minutes.

Spoon the sautéed vegetables evenly over the omelet surface and follow with the grated cheese. Turn off heat.

Take the spatula and run it about halfway under the omelet. Lift that side and fold the omelet in half. Slide the folded omelet back into the center of the pan, and let stand for a few seconds to allow cheese to melt.

Cut into portions and serve. Pass sour cream and cilantro for garnish.


Prep time: 15 minutes; Cooking time: 3 minutes; Total time: 18 minutes

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