Breakfast is important
Breakfast is the most important meal of the day! This vegetarian Mexican omelette is filling, healthy and delicious. A great way to start your day. Being its the first meal of your day, eating breakfast gives you energy so you can start your day off right. Believe it or not, eating in the morning actually helps you prevent weight gain. It boots your metabolism and it is a great source of nutrients.
Veggie mexican omelette
I wanted to create a delicious, vegetarian omelette that was both healthy and filling. If you love a good mix of Mexican herbs and spices, then this is the omelette for you! Of course you can’t have an omelette without ooey gooey cheese! I found chihuahua cheese is one of the best cheeses for this omelette. It is a soft cheese and has a super creamy texture once melted. Although the chihuahua cheese you will find in the U.S or other countries, is most likely not authentic. From research I have done, it is super rare to find real authentic chihuahua cheese in the states or in other countries.
What you will need
- Corn fresh or frozen
- Lime juice fresh
- Cilantro finely chopped
- Pinch of salt
- Avocado oil
- Smoked paprika
- Cumin
- Chili powder
- Garlic powder
- Salt
- Pepper
- Chihuahua cheese shredded
- Lime juice fresh
- Pam
- Tomatoes chopped
- Red onion chopped
- Cilantro chopped
- Jalapeno chopped
- Lime juice
- Salt
- Avocado
- Sour cream
- Green onions
To start making this yummy vegetarian Mexican omelette, add all the pico de gallo ingredients into a bowl and set aside. You can make the pico de gallo the day before. I personally think it tastes better the next day. If you are using fresh corn, slice the corn off the cob. I prefer fresh because let’s face it, fresh is best! But unfortunately, fresh is not available everywhere year round. Frozen will work as well. Heat oil in a non stick skillet and add in the corn, lime juice and salt. Cook corn until the corn begins to brown. Remove from heat and wipe out the pan.
Heat pan to medium heat and add a little bit of pam. Pour in the scramble eggs, after one minute, turn heat to medium low. Using a rubber spatula, go around the pan pulling the sides of the egg in. Give the pan a slight shake to make sure the egg is lose from the pan. Place the cheese on top because you want it close to the heat to melt. Then add the corn and bean mixture. Cook for 5 to 7 minutes. Often check the bottom of the omelette for browning. If it starts to brown, turn the heat to low. Roll omelette and place onto a plate, top with Pico de Gallo, fresh thinly sliced avocado, sour cream and green onions and serve. Enjoy!
Vegetarian Mexican omelette
Equipment
- Non stick pan
Ingredients
For the eggs
- 4 eggs scrambled
- 5 oz corn fresh or frozen
- 1 tbsp lime juice fresh
- 1 tbsp cilantro finely chopped
- 1 pinch of salt
- 1/2 tbsp avocado oil
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup chihuahua cheese shredded
- 1/2 tsp lime juice fresh
- 1 spray pam
for pico de gallo
- 1 1/2 cups tomatoes chopped
- 1/4 cup red onion chopped
- 1/4 cup cilantro chopped
- 1 jalapeno chopped
- 1 tbsp lime juice
- 1 tsp salt
Optional toppings
- Avocado
- Sour cream
- Green onions
Instructions
- Add all the pico de gallo ingredients in a small bowl and stir. Set aside.
- Heat oil in a non stick skillet on med heat, add in corn, lime juice and salt. Stir until corn starts to brown. Add in the beans and warm for only a min. Remove from heat and wipe pan clean.
- Add a tiny amount of pam to the already warmed pan. Add in egg. After one min, using a rubber spatula, pull egg from the sides of the pan towards the center. Give the pan a small shake to make sure it is not sticking. You want it to move around. Add the cheese, corn and beans on top of the egg, let it melt. Remove from heat, roll the omelette in the pan tightly.
- Plate your omelette, top with pico de gallo, avocado, sour cream and green onions and serve!
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