Puerto Rican Vegetable Omelet Recipe

Name: Puerto Rican Vegetable Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red potato, peeled and cut into 1/4 -inch dice; 1/3 small chayote, peeled and cut into 1/4 -by-1 1/2 -inch matchsticks; 1 teaspoon extra-virgin olive oil; 1/4 small red onion, thinly sliced; 1/4 small red bell pepper, cut into 1/4 -by-1 1/2 -inch matchsticks; 1 garlic clove, minced; Salt and freshly ground pepper; 1 teaspoon finely chopped fresh flat-leaf parsley; 1 teaspoon minced fresh cilantro; 2 teaspoons unsalted butter; 4 large eggs, lightly beaten; 1/4 cup heavy cream

Servings: persons

1 small red potato, peeled and cut into 1/4 -inch dice
1/3 small chayote, peeled and cut into 1/4 -by-1 1/2 -inch matchsticks
1 teaspoon extra-virgin olive oil
1/4 small red onion, thinly sliced
1/4 small red bell pepper, cut into 1/4 -by-1 1/2 -inch matchsticks
1 garlic clove, minced
Salt and freshly ground pepper
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon minced fresh cilantro
2 teaspoons unsalted butter
4 large eggs, lightly beaten
1/4 cup heavy cream

1
In a small pan of boiling water, cook the potato and chayote until just tender, about 4 minutes.
2
Drain the vegetables and transfer to a plate.
3
Heat the olive oil in a small skillet.
4
Add the onion and red pepper and cook over moderately high heat, stirring, until wilted, about 2 minutes.
5
Add the potato, chayote and garlic, season with salt and pepper and cook for 1 minute.
6
Stir in the parsley and cilantro, cover and keep warm.
7
In a 10-inch omelet pan, preferably nonstick, melt the butter until the foam subsides; tilt the pan to coat the bottom and sides.
8
In a bowl, combine the eggs and cream, and season with salt and pepper.
9
Add the eggs to the pan and cook over high heat without stirring just until the edges set.
10
Lower the heat to moderate and lift the sides of the eggs, tilting the pan to let the uncooked eggs spread underneath.
11
Cook until the bottom is browned and the top is still slightly runny, about 2 minutes.
12
Spread the vegetables on top of the eggs.
13
Tilt the pan and fold over one-third of the omelet to partially cover the vegetables.
14
Roll the omelet onto a cutting board, flipping it over itself.
15
Cut the omelet in half and serve on warmed plates.

275

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 12 ingredients. The key ingredients include: 1 small red potato, peeled and cut into 1/4 -inch dice, 1/3 small chayote, peeled and cut into 1/4 -by-1 1/2 -inch matchsticks, 1 teaspoon extra-virgin olive oil, 1/4 small red onion, thinly sliced, and more.

Yes, Puerto Rican Vegetable 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!

Puerto Rican Vegetable Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions