Omelette Your Way Recipe

Vegetables Prep

Wash and dry all produce. Seed and finely dice poblano (remove ribs if you want less heat). Dice zucchini, core and dice green pepper, trim asparagus and cut into 1-inch pieces, dice tomato and finely chop onion. If using corn from the cob, shave kernels off the cob.

Cheese & Avocado

Shred Chihuahua or pull apart Oaxaca cheese so it's ready to melt. Slice avocado and set aside for serving.

Crack the eggs into a bowl, add milk, salt and pepper, and whisk until fully combined and slightly frothy (about 20–30 seconds). This produces a tender omelette.

Cook Chorizo (if using)

Place a 10–12 inch nonstick skillet over medium heat. Add the chorizo and cook, breaking into pieces, until browned and cooked through, about 4–6 minutes. Use a slotted spoon to transfer chorizo to a plate lined with paper towel, reserve 1 teaspoon of fat in the pan (discard excess) and reduce heat to medium-low.

Sauté Firmer Vegetables

If not using chorizo, add 1 teaspoon oil and 1 tablespoon butter to the skillet and warm over medium. Add poblano, onion, asparagus, green pepper, and zucchini (in that order for even cooking) and season lightly with a pinch of salt. Sauté until softened and just starting to brown, 4–6 minutes. If using corn, add it for the last 1–2 minutes to warm through. Transfer vegetables to a plate.

If you used chorizo and have leftover fat in the pan, sauté vegetables in that fat (add a teaspoon oil if pan is dry). Cook same as above and return chorizo to vegetables when they are finished.

Heat Pan for Eggs

Wipe skillet clean if it has excess residue, then add 1 tablespoon butter and 1 teaspoon oil over medium-low heat. Swirl to coat the pan and melt butter without browning.

Pour and Set

Pour the whisked eggs into the skillet and let them sit undisturbed for 10–15 seconds until edges begin to set. Using a heatproof spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until mostly set but still slightly glossy on top, about 1–2 minutes total.

Add Fillings

Distribute the cooked vegetables and/or chorizo evenly over one half of the omelette. Sprinkle the shredded Chihuahua or Oaxaca cheese evenly over the fillings (about 1/2 cup). Add diced tomato on top of the cheese (if using), and season fillings with a small pinch of salt and pepper.

Fold and Finish

Using the spatula, carefully fold the empty half of the omelette over the filled half. Let the folded omelette cook for another 30–60 seconds to melt the cheese and finish setting the center. If you prefer the cheese more melted, cover the pan with a lid for 30–45 seconds.

Slide the omelette onto a plate. Top with sliced avocado and chopped cilantro. Serve with hot sauce or salsa on the side. Taste and adjust seasoning if needed.