Southwest Omelet Recipe

Caramelize onions

Peel and thinly slice the yellow onion. Heat 1 tbsp olive oil in a medium nonstick skillet over medium-low heat. Add sliced onions, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 15–20 minutes until deep golden and soft. If onions begin to stick, add a splash of water.

Warm and season carnitas

While onions cook, warm 3 oz shredded carnitas in a separate small skillet over medium heat with 1 tsp neutral oil. Sprinkle with 1 tsp ground cumin and 1/2 tsp smoked paprika and heat 3–4 minutes until pork is hot and slightly crisp at edges. Remove from heat.

Combine with pimentos

When onions are nearly done, stir in the 3 tbsp drained sliced pimento peppers and 1 tsp apple cider vinegar. Cook 1–2 minutes more to combine flavors, then remove from heat and set filling aside.

Crack 3 eggs into a bowl, add 2 tbs whole milk, 1 tsp salt and 1 tsp black pepper. Whisk thoroughly until the mixture is uniform and slightly frothy (about 30 seconds).

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tbs butter and 1 tsp neutral oil; swirl to coat. When butter foams but does not brown, pour the beaten eggs into the skillet.

As eggs begin to set at the edges (about 30–45 seconds), use a spatula to gently lift the cooked edges and tilt the pan so uncooked egg flows underneath. Continue until eggs are mostly set but still slightly moist on top (about 1–2 minutes total).

Sprinkle 3/4 cup shredded sharp cheddar evenly over one half of the omelet. Spoon the warm carnitas, caramelized onions and pimento mixture over the cheese (distribute evenly).

Using the spatula, fold the empty half of the omelet over the filled half. Let cook 30–60 seconds more to melt the cheese and finish cooking the eggs. Slide the omelet onto a plate.

Make cilantro crema

In a small bowl, combine 3 tbsp sour cream, 2 tbsp chopped cilantro, 1 tsp lime juice and 1/4 tsp salt. Stir until smooth. Taste and adjust lime or salt as needed. If you prefer a thinner crema, add 1–2 tsp water and stir to reach desired consistency.

Drizzle 2 tbsp red pepper sauce in a line over the omelet, then spoon or pipe the cilantro crema alongside or in a zigzag. Garnish with a few extra cilantro leaves if desired.

If serving with roasted red potatoes: reheat 1 cup roasted potatoes in a skillet until warmed and crisp (3–4 minutes) and plate alongside the omelet. If serving with mixed greens: toss 1 cup greens with a light vinaigrette and serve fresh beside the omelet.