Southwestern Omelette Recipe

Whisk eggs

Crack the 3 eggs into a bowl. Add 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk vigorously until blended and slightly frothy, about 30–45 seconds.

Preheat pan

Place an 8–10 inch nonstick skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Heat until the butter foams but does not brown, about 1 minute.

Prepare andouille and vegetables

Slice the andouille sausage into 1/4-inch coins and chop the red and green bell peppers into small dice (about 1/4-inch). Finely dice 1/4 cup red onion and roughly chop 1 tablespoon of the cilantro for cooking; reserve remaining cilantro for garnish.

Sauté filling

Add the sliced andouille to the preheated skillet and cook for 1–2 minutes, turning so both sides get lightly browned and release some fat. Add the diced peppers and red onion to the skillet with the andouille and sauté together for 2–3 minutes until the peppers soften but remain slightly crisp. Transfer the cooked sausage and veggies to a plate and wipe excess oil from the skillet, leaving a thin film.

Cook eggs

Reduce the heat to medium-low. Pour the whisked eggs into the skillet and let sit undisturbed for 15–20 seconds until the edges begin to set. Using a silicone spatula, gently lift the set edges and tilt the pan so uncooked egg runs underneath. Continue gently pushing set edges toward the center every 10–15 seconds until the top is mostly set but still slightly glossy, about 45–60 seconds total.

Add filling and cheese

Evenly distribute the cooked andouille, peppers, and onions across one half of the omelette. Sprinkle 1/2 cup shredded sharp cheddar over the filling. Sprinkle the reserved chopped cilantro over the cheese.

Fold and finish

Using the spatula, fold the empty half of the omelette over the filled half to form a crescent. Let cook another 30–45 seconds so the cheese melts and the interior finishes cooking to a tender set (avoid overcooking). If desired, cover the skillet briefly for 20–30 seconds to help the cheese melt.

Plate and top

Slide the finished omelette onto a warmed plate. Fan the half avocado slices (from 1/2 medium avocado) and place them alongside the omelette. Spoon 1/2 cup fresh-cut salsa over or beside the omelette.

Finish with crema and cilantro

Drizzle 3 tablespoons of cilantro crema over the omelette (or serve on the side). Garnish with the remaining 1 tablespoon chopped cilantro and a lime wedge, if using. Serve immediately while hot.