This Mexican Omelette is fresh, satisfying, and full of south-of-the-border flavor.
Why settle for a plain cheese and egg omelette when you can enjoy a Mexican omelette? Whether it’s a weekend morning and you want to enjoy a big breakfast, or you need a filling (but not heavy) start to your day, it’s a great option. And it’s not just for breakfast! A Mexican omelette can be a lovely light supper with a side salad or chips and salsa.
Packed with fresh tomatoes, vibrant corn, black beans, onion, perky red bell pepper, and jalapeño, all topped with buttery avocado, this is an omelette that not only looks beautiful on your plate but tastes amazing, too. The seasonings definitely amp up the overall taste as well; Mexican oregano, cumin, and garlic form a potent blend, making this omelette anything but boring. And of course, there’s the cheese, holding it all together. Take your pick: creamy Monterey Jack or spice things up with pepper jack if you prefer.
The Mexican omelette is a feast for your senses. The vibrant colors, varied textures, and zesty flavors make for a satisfying, hearty main. While this recipe is for one large omelette, it’s easy to double or triple if you’re serving a crowd. In our house, we enjoy Mexican omelettes on Meatless Mondays: they’re packed with protein and make for a great meatless dinner.
What is Mexican oregano?
No doubt you’ve used or tasted oregano before, but how is that different than the Mexican oregano called for here? Mexican oregano and oregano (sometimes called Greek oregano) actually come from two different plants! Oregano is in the mint family and is used in many Mediterranean dishes (including pizza) for its savory, almost piney taste. Mexican oregano is a plant in the verbena family and contains a much more piquant, almost limey flavor. Look for it in the spice aisle or the Mexican aisle at your supermarket.
How do I store leftovers?
Leftover Mexican omelette stores well. This is especially good to know if you’re cooking batches ahead on the weekend to enjoy during a busy workweek! Simply store the omelette in an airtight container or resealable plastic bag in the refrigerator. It will keep for up to 4-5 days this way. You can freeze cooked omelette, but do not freeze the toppings (salsa, avocado, and sour cream). Double-wrap it in plastic wrap and then foil to freeze. It will keep for up to 2 months, and you can thaw it overnight in the fridge before enjoying.
Serving suggestions
If you’re serving Mexican omelette for breakfast or brunch, make a toppings bar so there is an array of options. Salsa, sour cream, extra shredded cheese, diced avocado, chopped cilantro, and hot sauce are all great options. To go with it, serve either fresh fruit or Tropical Fruit Tart as a colorful, fresh side. If you want to serve something meaty along with the omelettes, consider Bacon In The Oven. It’s a great hands-off way to cook a lot of bacon. If you’re enjoying a Mexican omelette later in the day, all you need with it is a complementary salad. Try Tomato Salad when fresh tomatoes are in season for a delicious side.
Mexican Omelette
Ingredients
- 1 1/2 tablespoons olive oil divided
- 3 tablespoons diced yellow onion
- 3 tablespoons diced red bell pepper
- 1 tablespoon diced jalapeño seeds removed if not spicy
- 1 teaspoon minced garlic
- 3 tablespoons corn kernels fresh, canned, or thawed frozen
- 1/4 cup black beans rinsed and drained
- 1/2 Roma tomato diced
- 1 pinch dried Mexican oregano
- 1 pinch ground cumin
- Kosher salt to taste
- 2 large eggs whisked
- 1/4 cup shredded cheese Mexican blend or Monterey Jack
- Sour cream for serving
- Salsa, diced avocado, and chopped cilantro for garnish, optional
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced onion, bell pepper, jalapeño, and minced garlic. Cook for about 3 minutes until the onion softens.
- Add the corn, black beans, diced tomato, dried oregano, ground cumin, and a pinch of salt. Stir and cook for another 3 minutes. Transfer the filling to a bowl and set aside.
- Wipe the skillet with a paper towel. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Pour in the whisked eggs and cook for 2-3 minutes until the eggs start to set.
- Sprinkle the shredded cheese and then add the filling to the center. Carefully fold the omelette in half and slide it onto a plate.
- Top with sour cream, and add salsa, diced avocado, and chopped cilantro if desired. Serve immediately.
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