southwest omelet
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!)
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 4 eggs
- 2 tablespoons onion, chipped
- 2 tablespoons poblano peppers, chopped (can sub jalapeño)
- 1/4 cup chopped tomato (1 small or 6 grape tomatoes)
- 1 tablespoon crumbled bacon
- 2 tablespoons shredded mexican style cheese blend
- mexican oregano, dried, crumbled
- 1-2 tablespoon 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
-
Step 1Spray skillet with cooking spray. Heat to medium-high. Add tomatoes, peppers and onions. Saute until softened. Add garlic to cooking veggies.
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Step 2Crack 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!)
-
Step 3When 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.
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Step 4Add any or all of mentioned garnishes. Without the sour cream, it is only 1 WW Smartpoint for half an omelet!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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