Fajita Omelet

Omelets can be a filling meal any time of day. Try this one filled with fajita vegetables.

Fajita Omelet

Since our pediatrician gave us the green light on eggs for my youngest, it’s opened new worlds for us. Foods that I previously avoided are now okay to try out on the family, like crepes and omelets.

I’ve been trying out a new eating regiment that involves a good dose of protein and lots of vegetables at each meal. While skillet eggs are certainly one of my favorites, I don’t want to have them so often that I get sick of them.

Consequently, I’ve been trying other combinations of eggs and vegetables. One morning I made a scramble with broccoli, mushrooms, peppers, and onions. Good. Another day, I made this fajita omelet. Definite win.

This recipe works for one person, quite generously. Just repeat the steps for as many people as you’re serving. Omelets are tricky for a crowd. When I prepare omelets for the whole family, I warm the oven and stash plates of omelets in there until they’re all done. Have the filling already to go and kept warm on the back burner for easy serving.

This recipe is dairy free, unless you use the optional toppings listed in the recipe.

There are a variety of ways that you can fill an omelet.

Do YOU have a favorite omelet filling?

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  1. Strawberries and cream cheese – don’t knock it until you try it. It’s very, very popular at The Bayside Skillet in Ocean City, MD. Top with more strawberries and some powdered sugar.

  2. I like to utilize leftover roasted potatoes – cut them small, then saute them to crisp them up again and add some diced shallot. If I don’t have any leftovers, it’s easy enough to cut a couple new potatoes into small pieces, microwave for 2 min, then saute in oil or butter to finish cooking. Use the potatoes and shallots to fill the omelet along with any cheese – my favorites are cheddar, feta, brie, gorgonzola, cottage cheese with chives, and soft goat cheese. I like to fill my omelets in a line down the center so I can fold both sides over, like a nice rolled crepe – I like a little cheese in every bite 🙂

  3. Omelets are one of my favorite fast dinners. My favorite toppings are sauteed bell peppers, mushrooms, diced tomatoes, and sour cream. Yum!

  4. I use whatever I have: onions, peppers, mushrooms, cheese, spinach, bacon, ham, etc. I generally try to keep the combos logical, but anything I have that needs to be used up or sounds good at the moment is fair game.

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