Southwest Omelet

Carolyn Haas


I like the southwestern flavor profile, but not the heat. Using a poblano instead of jalapeño solves my problem - everyone can put on their own favorite hot or milder sauce/salsa at the table. (If your omelet doesn't turn out pretty, just call it a Southwest Egg Scramble!)


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5 Min
10 Min
Stove Top


  • 4
  • 2 Tbsp
    onion, chipped
  • 2 Tbsp
    poblano peppers, chopped (can sub jalapeño)
  • 1/4 c
    chopped tomato (1 small or 6 grape tomatoes)
  • 1 Tbsp
    crumbled bacon
  • 2 Tbsp
    shredded mexican style cheese blend
  • ·
    mexican oregano, dried, crumbled
  • 1-2 Tbsp
    cilantro, chopped for garnish
  • ·
    lime wedges, hot sauce, salsa to serve
  • ·
    sour cream, (optional) to serve
  • ·
    salt and pepper to taste

How to Make Southwest Omelet


  1. Spray skillet with cooking spray. Heat to medium-high. Add tomatoes, peppers and onions. Saute until softened. Add garlic to cooking veggies.
  2. Crack eggs into cup and whip together with fork. Pour over veggies in skillet. Reduce heat to medium. Push edges of eggs away from sides to let liquid eggs run to edges. (You know: make an omelet!)
  3. When center is still somewhat undercooked, sprinkle on oregano, cheese and bacon bits. Turn off heat and cover skillet until cheese is melted - a couple minutes.
  4. Add any or all of mentioned garnishes. Without the sour cream, it is only 1 WW Smartpoint for half an omelet!

Printable Recipe Card

About Southwest Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Southwestern
Hashtag: #poblano

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