Craving a breakfast that's bursting with flavor and takes you on a culinary journey to Mexico? Look no further! This Mexican Omelet with Chicken is not just another egg dish – it's a mouthwatering explosion of taste that will transform your morning routine. Imagine a perfectly fluffy omelet packed with tender shredded chicken, vibrant bell peppers, and a zesty salsa kick that will make your taste buds dance with excitement. Whether you're a busy professional looking for a quick breakfast or a food enthusiast seeking a delicious morning adventure, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 cup cooked chicken, shredded
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup salsa
- Salt and pepper to taste
- Oil for frying
Instructions
- Start by gathering all your ingredients. Ensure that the cooked chicken is shredded and the vegetables (bell pepper and onion) are diced. This will help streamline the cooking process.
- In a mixing bowl, crack the 4 large eggs. Add a pinch of salt and pepper to taste. Whisk the eggs until they are well combined and slightly frothy. This will help incorporate air for a fluffier omelet.
- Heat a non-stick skillet over medium heat. Add a splash of oil for frying, ensuring that the bottom of the skillet is coated evenly. Allow the oil to heat up for about a minute.
- Once the oil is hot, add the diced onion and bell pepper to the skillet. Sauté the vegetables for about 3-4 minutes, or until they become tender and slightly translucent.
- Next, add the shredded chicken to the skillet with the sautéed vegetables. Stir well to combine and heat the chicken through, which should take about 2 minutes.
- Pour the whisked eggs evenly over the chicken and vegetable mixture in the skillet. Gently tilt the skillet to ensure the eggs cover the filling evenly.
- Cook the omelet for about 3-4 minutes without stirring, allowing the bottom to set. You can occasionally lift the edges of the omelet with a spatula to let uncooked egg flow underneath.
- Once the edges are set and the top is still slightly runny, spoon the salsa over one half of the omelet. This will add flavor and moisture.
- Carefully fold the omelet in half over the salsa. Allow it to cook for an additional 1-2 minutes to ensure the inside is fully cooked and heated through.
- Once cooked, gently slide the omelet onto a plate. You can garnish with additional salsa or fresh herbs if desired.
- Serve your Mexican omelet with chicken hot, and enjoy it with a side of avocado or tortilla chips if you like.
Tips
- Use pre-cooked chicken to save time, but ensure it's thoroughly heated and seasoned.
- Whisk your eggs vigorously to incorporate air, creating a lighter, fluffier omelet.
- Use a non-stick skillet to prevent sticking and ensure easy flipping.
- Sauté your vegetables first to release their natural flavors and soften their texture.
- Don't rush the cooking process – medium heat is key to achieving the perfect golden-brown color.
- For extra flavor, consider using spicy salsa or adding a sprinkle of Mexican cheese.
- Always have your ingredients prepped and ready before you start cooking to ensure a smooth process.
- If you prefer a crispy exterior, let the omelet cook a bit longer on each side.
- Experiment with additional toppings like cilantro, sour cream, or avocado for extra pizzazz.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 380mg
