Print Options

Back to Southwestern Omelet >

Include these items:

Taste of Home Logo

Southwestern Omelet

 Southwestern Omelet
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


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

2 of 2

Southwestern Omelet (continued)

Directions (continued)

  • Yield: 4 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.