Mexican Omelette 

This Mexican Omelette is a vibrant, protein-packed breakfast that's naturally keto, low-carb, and gluten-free, yet bursting with bold flavors. Fluffy eggs whisked with milk cradle a colorful sauté of peppers, onions, and tomatoes, all melted together with gooey Mexican-style cheese. Topped with creamy sour cream, zesty salsa, fresh cilantro, and ripe avocado, this omelette delivers a satisfying blend of textures and tastes. With just 30 minutes from start to finish and plenty of wholesome ingredients, it’s the perfect start to your day—keeps you full and energized until lunchtime. 

Ingredients (serves 1)

• 3 large eggs
  
  

• ¼ cup milk of choice
  
  

• 1 Tbsp olive oil
  
  

• 3 Tbsp chopped yellow onion
  
  

• ¼ cup chopped bell pepper (any color)
  
  

• ½ Roma tomato, diced
  
  

• ¼ cup shredded Mexican-style cheese
  
  

• Optional toppings: sour cream, salsa or pico de gallo, chopped fresh cilantro, sliced avocado, diced jalapeños
  
  

Directions

1. In a bowl, whisk eggs and milk until pale and foamy; set aside. 

2. Heat oil in a medium skillet over medium heat. Sauté onion, bell pepper, and tomato for about 3 minutes until tender; transfer to a small bowl. 

3. Wipe skillet clean, reheat with more oil if needed. Pour in egg mixture, spreading to edges; cook 2–3 minutes until almost set.
   
   

4. Sprinkle sautéed veggies and shredded cheese over half the omelette. Cook 1–2 more minutes until cheese melts.
   
   

5. Remove from heat, fold the omelette in half, and slide onto a plate. Top with sour cream, salsa, cilantro, avocado, and jalapeños if desired.
   
   

6. Serve immediately.
   
   

Nutrition (per serving)

• Calories: 500 kcal
  
  

• Protein: 28 g
  
  

• Total Fat: 38 g (Saturated Fat: 13 g)
  
  

• Total Carbs: 10 g (Fiber: 2 g; Sugars: 7 g; Net Carbs: 8 g)
  
  

• Cholesterol: 592 mg
  
  

• Sodium: 410 mg
  
  

• Potassium: 505 mg
  
  

• Calcium: 357 mg
  
  

• Iron: 3 mg
  
  

• Vitamin C: 36 mg