Try this Fajita Omelet for a nice switch to your omelet repertoire. Full of veggies and topped with avocado, it’s a great start to the day.
I’ve been trying out an 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.
How I make this cheap:
Here are some of the strategies I use to make this recipe more economical:
- Do a price comparison. I know that Costco is the best place to buy ingredients in bulk, like eggs when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.
- Stock up on ingredients when they are on sale. For instance, when I see a great price on peppers or onions, I buy a lot.
- Buy produce department markdowns. I regularly find mushrooms marked down at my regular grocery store.
Tools I use to make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- large skillet with lid – I have two of these since I love this model so much.
- 3 tbsp olive oil
- 1 onion sliced
- 2 bell pepper (any color) sliced
- 16 oz mushrooms sliced
- 1 clove garlic minced
- 12 egg beaten
- black pepper
- toppings for omelets : avocado slices, salsa, sliced black olives, shredded cheese, sour cream
- In a medium skillet, heat olive oil until shimmering.
- Add onion, pepper, mushrooms, and garlic. Saute, stirring, until the vegetables are tender and starting to brown a bit, about 7 to 10 minutes. Remove vegetables from pan and set aside.
Heat pan to medium high. Pour 3 eggs into the pan and cook until done, tilting the pan and pushing cooked portion toward middle, letting uncooked eggs run to edge. I like to flip them or cover the pan to ensure total doneness. (I don’t like “wet’ omelets.)
Sprinkle filling over half of the omelet and fold over. Repeat for remaining omelets.
- Place omelet on plate and garnish with avocado, salsa, and olives. If desired, add additional toppings.
Nutritional values are approximate and are based on 1/4 of the recipe without additional toppings. Refrigerate leftovers promptly and use within 4 days.
Originally posted February 17, 2013. Updated May 14, 2017.