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Spicy Mexican Omelet


  • 1 red pepper ($.75)
  • 1 yellow pepper ($.75)
  • 1 jalapeno ($.05)
  • Couple sprigs cilantro ($.05)
  • 8 eggs (or 2-3 per omelet, depending on how big the omelet you want to make) ($.80)
  • 1/4 cup milk ($.05)
  • Salt and pepper
  • Canola or vegetable oil for the skillet, about 1 Tbsp for each omelet ($.10)
  • 1-2 cups shredded Monterey Jack cheese ($.67-$1.25)
  • Fresh fruit, side ($.75-$1)


  • Seed and dice the red pepper, yellow pepper and jalapeno. Chop the fresh cilantro sprigs and remove the stems.
  • In a mixing bowl, whisk together the eggs and milk. Season with a few dashes of salt and pepper.
  • Add about 1 Tbsp oil to an 8" omelet skillet. Heat the oil over medium high heat. (I set my dial to about 7.5 out of 9.) Once the oil is hot, pour in the egg mixture and let cook for about 2 minutes, or until the set. Using plastic spatula, move some of the eggs that have set to the side and tilt the omelet pan so that the uncooked eggs run onto the skillet to cook faster. Once the eggs have mostly cooked through, add the pepper mixture.
  • Top with shredded cheese and let cook 30 seconds or so. Fold over the omelet. Let the cheese melt. Slide the omelet onto serving plate.
  • Prepare fresh fruit as side dish.
  • Serve Spicy Mexican Omelets with fresh fruit.