Show Subscription Form

Southwestern Omelet Recipe
Southwestern Omelet Recipe photo by Taste of Home

Southwestern Omelet Recipe

Be the first to add a review
Publisher Photo
Flavors of another region spark the eggs in this recipe from Patricia Collins of Imbler, Oregon. "Hearty home-style food is popular in our small farming and timber community," she writes.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 cup chopped onion
  • 1 jalapeno pepper, minced
  • 1 tablespoon canola oil
  • 6 eggs, lightly beaten
  • 6 bacon strips, cooked and crumbled
  • 1 small tomato, chopped
  • 1 ripe avocado, cut into 1-inch slices
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Salt and pepper to taste
  • Salsa, optional


  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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Omelet in Taste of Home April/May 1995, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Southwestern Omelet

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image