Mexican Omelet Recipe

Name: Mexican Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, roughly chopped; 1 green bell pepper, roughly chopped; 1/4 cup olive oil; Freshly ground salt; Freshly ground pepper; 1/3 cup chopped onion; 1 clove garlic, finely chopped; 1/8 cup olives, halved; 1 medium tomato, thinly sliced; 1 serrano chili, finely chopped; 1 potato, cooked in boiling, salted water, then diced; 1/4 teaspoon dried oregano; 4 tablespoons finely chopped parsley; 6 eggs, separated; 1/2 teaspoon cold water; 1/4 cup heavy whipping cream; 4 tablespoons salted butter

Servings: persons

1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1/4 cup olive oil
Freshly ground salt
Freshly ground pepper
1/3 cup chopped onion
1 clove garlic, finely chopped
1/8 cup olives, halved
1 medium tomato, thinly sliced
1 serrano chili, finely chopped
1 potato, cooked in boiling, salted water, then diced
1/4 teaspoon dried oregano
4 tablespoons finely chopped parsley
6 eggs, separated
1/2 teaspoon cold water
1/4 cup heavy whipping cream
4 tablespoons salted butter

1
Preheat broiler.
2
Cook bell peppers in olive oil on medium heat.
3
Season generously with salt and pepper.
4
Add onion and garlic.
5
Stir in olives, then tomatoes, stirring constantly.
6
Add serrano and potato.
7
Reduce heat to low and add herbs.
8
While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks.
9
Separately combine cream and yolks, and thoroughly fold into egg whites.
10
Melt butter in a large, ovenproof pan over high heat.
11
Pour out half of butter and reserve.
12
Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly.
13
When underside is cooked (takes less than a minute), pour on remaining egg mixture.
14
Place pan in broiler for 2 minutes.
15
To serve, invert onto a heated serving platter and brush with reserved melted butter.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red bell pepper, roughly chopped, 1 green bell pepper, roughly chopped, 1/4 cup olive oil, Freshly ground salt, and more.

Yes, Mexican Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions