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MEXICAN OMELETTE

This Mexican omelette is a great way to use prepped/cooked meat and add some flair to your morning egg routine.  Getting enough protein in at breakfast can be a challenge for many people.  Especially if you get bored easily with eggs.  One thing I love to do is add meat to my omelette.  This switches up the flavor profile of the eggs, and bumps up the protein to my suggested target range.

Protein Target Per Meal

I am always pushing to get 25-35 grams of protein per meal, especially breakfast. Each egg has 5-6 grams of protein, so if you are only having 2 eggs for breakfast it really needs to be bumped up more. Besides eating more than 2 eggs, you could add a side meat such as my turkey sausage breakfast patties, or add meat inside of your omelette as a filling.

This recipe uses one full egg, two egg whites, and leftover meat with refried beans for the filling.  I happened to have a mound of leftover pork carnitas that I used in this recipe, and it turned out so good!  Besides from shredded pork, shredded chicken (breast or rotisserie with skin removed) or beef (such as a brisket or barbacoa) would also be great.
Here is a snip photo of the green chiles I use.  I keep a can of these in my pantry all the time.  They are found in the Mexican aisle and are about $1.50.  I only use a small bit inside of the omelette mixture, but you can also use some of the extra on top in place of a salsa. The green chiles add a very mild pepper flavor that is bright and flavorful.
Canned chopped green chiles

Hopefully this will give you some inspiration for your next egg dish.  I absolutely love eggs and I rarely get bored with them.  They have many health benefits and are an affordable protein source.  If you need even more ideas on how to put your eggs to work in your menu rotation, check out The Incredible Edible Egg for more recipe ideas.

 

Mexican omelette garnished with onion and sour cream

Mexican Omelette

Christine Willers
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Mexican
Servings 1 Serving

Ingredients
  

  • 1 full egg
  • 2 egg whites
  • Salt
  • Pepper
  • 1 tsp water
  • 2 oz of cooked shredded chicken, pork, or beef
  • ¼ cup of refried beans
  • 1 tbls chopped green chiles
  • ½ tsp avocado or extra virgin olive oil
  • Optional garnishes: sliced jalapenos lime wedges, pickled red onions, sriracha, salsa.

Instructions
 

  • Heat a small (8”) skillet over medium/high heat and add in the shredded meat to reheat. Once you start to get some crispy pieces to the meat, add in the chiles and combine. Push the meat to the side of the pan to make room to heat up the beans on the opposite side of the same pan, keeping them separate from the meat. Add in the beans.
  • While the meat and beans are finishing heating through, whisk the full egg, egg whites, water, salt, and pepper until well blended with a slight foam on top.
  • Heat a medium (10”) skillet over medium heat and add ½ of the oil to coat pan. Add the egg mixture to pan and swirl pan around to keep the eggs in an even layer. Once the eggs begin to set/firm up in the pan add in the beans in a vertical strip down the center, then add the pork. Fold the right 1/3 of the egg over to cover the center, then flip the center over to fold onto the left 1/3rd of the egg to form the omelet.
  • Top with desired garnishes and serve.

Video

Keyword Mexican Omelette