Southwestern Skillet Omelette

This take on a Western omelette is spiced with chili powder and cumin and can be served with guacamole and sour cream for a filling family- friendly breakfast or brunch!
Prep Time 15 minutes
Cook Time 20 minutes
Calories 330 kcal

Ingredients
  

  • 8 eggs
  • 2 Tbsp. milk
  • 2 Tbsp. finely chopped cilantro
  • ¼ tsp. each salt and pepper
  • 2 Tbsp. olive oil
  • cup chopped ham
  • ½ cup onion, chopped
  • ½ cup each red and green pepper, chopped
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ cup finely chopped tomato
  • cup shredded Monterey Jack cheese
  • 8 small flour tortillas, warmed

Instructions
 

  • Preheat oven to 375°F (190°C). Whisk together eggs, milk, cilantro, salt and pepper until blended; set aside.
  • Heat oil in ovenproof nonstick skillet set over medium heat; cook ham, onion, red and green peppers, chili powder and cumin for 4 to 5 minutes or until vegetables start to soften. Stir in tomato.
  • Pour egg mixture into pan; cook for 2 to 3 minutes or until eggs start to set around the edges. Sprinkle evenly with cheese. Transfer to oven and cook for about 10 minutes or until eggs are set and cheese is melted. Cut into wedges and serve with warm tortillas.

Notes

Tips
  • Garnish with additional fresh cilantro if desired.
  • Serve with pickled jalapeños for a spicy kick.
 
Nutrition Facts
Per 1/6 recipe
  • Calories 330
  • Fat 18g
  • Saturated Fat 5g
  • Trans Fat 0.1g
  • Cholesterol 260mg
  • Sodium 610mg
  • Carbohydrate 26g
  • Fibre 2g
  • Sugars 4g
  • Protein 18g