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Mexican Omelet

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Mexican omelet
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2 tablespoons olive oil

1/2 cup chopped red bell pepper

1/3 cup chopped onion

1 tablespoon chopped fresh thyme

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 garlic cloves, minced

1/2 cup chopped seeded tomato

9 large eggs

½ cup shredded cheddar cheese

Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook for 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato.

Cook, uncovered, for 5 minutes or until liquid evaporates.

Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

Preheat broiler. Sprinkle Cheddar cheese on top.

Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.

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