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Fajita Omelet Recipe

Name: Mexican Margaritas Bar & Grills Fajita Omelet Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large eggs; 2 tbs milk; 1 cup cooked chicken, thinly sliced or shredded; 1 cup OR cooked flank steak, thinly sliced; 1 tsp salt; 1 tsp black pepper; 0.25 cup red bell pepper, thinly sliced; 0.25 cup yellow bell pepper, thinly sliced; 0.25 cup green bell pepper, thinly sliced; 0.25 cup yellow onion, thinly sliced; 1 medium tomato, seeded and diced (plus extra for topping); 1 tsp minced garlic; 1 tbs fresh cilantro, chopped (optional); 0.75 cup shredded Mexican cheese blend (cheddar, monterey jack); 2 tbs queso fresco or crumbled white cheese (optional); 1 tbs olive oil or vegetable oil; 1 tbs butter; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp paprika; 0.5 whole lime (for squeezing, optional)

Inspired by Mexican Margaritas Bar & Grill

Time25m

Serves2

Queso omelet with chicken or steak with red, yellow and green bell pepper, onions and tomatoes. Topped with tomatoes and shredded cheese blend.

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Ingredients

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Proteins & Eggs

4 Large eggs

2 tbs Milk

1 cup cooked chicken, thinly sliced or shredded

1 cup OR cooked flank steak, thinly sliced

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables

1/4 cup red bell pepper, thinly sliced

1/4 cup yellow bell pepper, thinly sliced

1/4 cup green bell pepper, thinly sliced

1/4 cup yellow onion, thinly sliced

1 medium tomato, seeded and diced (plus extra for topping)

1 tsp minced garlic

1 tbs fresh cilantro, chopped (optional)

Cheese & Toppings

3/4 cup shredded Mexican cheese blend (cheddar, monterey jack)

2 tbs queso fresco or crumbled white cheese (optional)

Seasoning & Oils

1 tbs olive oil or vegetable oil

1 tbs Butter

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/4 tsp Watkins paprika

1/2 whole lime (for squeezing, optional)

Method

Prepare Ingredients

Prep veggies and protein

Thinly slice the red, yellow and green bell peppers and the yellow onion. Seed and dice the tomato and set aside a few tablespoons for topping. If using cooked steak or chicken, thinly slice or shred so pieces are bite-sized. Mince the garlic and chop cilantro if using.

Crack the eggs into a bowl, add milk, salt and black pepper and whisk until just combined and slightly frothy. Set aside.

Cook Fajita Filling

Sauté vegetables

Heat 1 tablespoon oil in a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add the sliced onions and peppers and sauté for 4–6 minutes until softened and slightly charred at the edges. Add minced garlic, cumin, chili powder and paprika; cook 30–45 seconds until fragrant.

Add protein

Push vegetables to the side of the pan, add the cooked chicken or steak to the hot pan to warm through and pick up the spices (about 1–2 minutes). Toss with the peppers and onions until combined and heated. Taste and adjust seasoning with a pinch of salt and pepper. Remove filling to a bowl and wipe the skillet lightly with a paper towel if needed.

Make the Omelet

Cook egg base

Reduce heat to medium-low and add butter to the same 10-inch skillet. Swirl to coat. Pour in the egg mixture and tilt the pan to spread eggs evenly. Let eggs set undisturbed for 30–45 seconds until the edges begin to set.

Finish setting

Using a spatula, gently lift the edges to let uncooked egg run underneath. When the top is mostly set but slightly moist (about 1–1.5 minutes total), sprinkle about half of the shredded Mexican cheese evenly over one half of the omelet.

Add fajita filling

Spoon the warm fajita filling (peppers, onions and chicken or steak) evenly over the cheese-covered half. Add diced tomato and a few crumbles of queso fresco if using, then sprinkle the remaining shredded cheese on top of the filling.

Fold and finish

Carefully fold the empty half of the omelet over the filled half. Let cook 30–60 seconds to melt cheese and finish cooking to desired doneness. If cheese needs more time to melt, reduce heat to low and cover the pan for 30–45 seconds.

Slide the omelet onto a plate. Top with the reserved diced tomato, additional shredded cheese if desired, chopped cilantro and a squeeze of lime.