Perfect Brunch Omelets Recipe

3.5 2
Perfect Brunch Omelets Recipe
Perfect Brunch Omelets Recipe photo by Taste of Home
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Perfect Brunch Omelets Recipe

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3.5 2
Publisher Photo
“These omelets are extra good if you make the salsa a day ahead to let the flavors blend.” —Francis Garland ANNISTON, AL.
Recommended: Top 10 Brunch Recipes
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 medium tomatoes, chopped
  • 1-1/2 teaspoons chopped red onion
  • 1-1/2 teaspoons each chopped green, sweet red and yellow pepper
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1-1/2 teaspoons lime juice
  • 1 teaspoon minced fresh cilantro
  • 1 small garlic clove, minced
  • 1/8 teaspoon dried oregano
  • 1 tablespoon butter, divided
  • 6 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Yield: 3 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Perfect Brunch Omelets in Taste of Home December/January 2010, p32

Nutritional Facts

1 each: 336 calories, 25g fat (14g saturated fat), 475mg cholesterol, 604mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 22g protein.

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  • 2 medium tomatoes, chopped
  • 1-1/2 teaspoons chopped red onion
  • 1-1/2 teaspoons each chopped green, sweet red and yellow pepper
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1-1/2 teaspoons lime juice
  • 1 teaspoon minced fresh cilantro
  • 1 small garlic clove, minced
  • 1/8 teaspoon dried oregano
  • 1 tablespoon butter, divided
  • 6 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside.
  2. In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
  3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Yield: 3 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Perfect Brunch Omelets in Taste of Home December/January 2010, p32

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