Southwest Omelet Recipe

Finely dice the yellow onion until you have about 1/2 cup. Slice mushrooms into thin slices to measure 1/2 cup. Remove seeds and ribs from the jalapeño (or leave some seeds for more heat) and finely mince. Roughly chop cilantro and set aside. Halve the avocado, remove pit, and slice or dice half for garnish. Grate the cheddar cheese if not pre-shredded.

Measure and set out eggs, milk, butter, and seasonings. If serving potatoes or hash browns and toast/fruit, prepare or reheat them now (see side instructions below).

Brown the chorizo

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tsp neutral oil. Add 6 oz raw chorizo (removed from casing) and break it up with a spatula. Cook 4–6 minutes until mostly cooked and browned. Use a slotted spoon to transfer cooked chorizo to a small bowl, leaving about 1 tsp drippings in the pan.

Sauté onion, mushroom & jalapeño

With the drippings in the pan over medium heat, add the diced onion and sauté 2–3 minutes until translucent. Add the sliced mushrooms and continue to cook 2–3 minutes until they release moisture and begin to brown. Add the minced jalapeño and cook 30–45 seconds. Stir in 1/4 tsp ground cumin, 1/8 tsp black pepper, and a pinch (about 1/8 tsp) kosher salt. Return the cooked chorizo to the pan, combine, then transfer the mixture to a bowl and wipe the pan clean with a paper towel.

In a medium bowl, whisk together 3 large eggs, 2 tbsp whole milk, 1/2 tsp kosher salt, 1/8 tsp black pepper, and the remaining 1/8 tsp ground cumin until frothy and homogenous.

Warm the cleaned skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat. Pour the beaten eggs into the skillet and let them sit undisturbed for about 15–20 seconds until the edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked eggs flow to the edges. Continue this motion until the eggs are mostly set but still slightly glossy on top, about 45–60 seconds total.

Evenly distribute the chorizo-vegetable mixture over one half of the omelet. Sprinkle 3/4 cup shredded cheddar cheese over the filling. Cook 20–30 seconds more until the cheese begins to melt and the egg is set but not overcooked.

Carefully fold the empty half of the omelet over the filling to form a half-moon. Slide the omelet onto a plate, seam-side down, and let rest 30 seconds.

Top the omelet with chopped cilantro and the sliced/diced avocado. Add hot sauce or salsa to taste.

Serve with your choice of 1 cup breakfast potatoes or 1 cup pan-fried hash browns, and toast (2 slices) or a portion of fresh fruit. If serving toast, butter to taste. If serving fruit, choose a mixed bowl of berries and melon (~1 cup).

Optional: sprinkle a little extra shredded cheddar or a lime wedge on the side for squeezing over avocado.

Breakfast potatoes

If using leftover cooked breakfast potatoes, reheat in a skillet with 1 tsp oil over medium-high heat until crispy, 4–5 minutes; season with salt and pepper. If starting from raw diced potatoes, par-cook in microwave 3–4 minutes before pan-frying 8–10 minutes until golden.

Hash browns

For frozen hash browns, heat 1 tbsp oil in a skillet over medium-high heat and spread 1 cup frozen shreds in an even layer. Press down and cook undisturbed 4–5 minutes per side until crisp and golden; season with salt.

Toast or fresh fruit

Toast bread slices to your preference and butter if desired. Or plate ~1 cup fresh fruit (berries, sliced melon, or mixed) chilled.