Albuquerque Omelet Recipe

Prepare ingredients

Shred the Swiss cheese, dice the ham, finely dice the onion and red bell pepper, and chop the roasted green chile. Crack the eggs into a medium bowl.

Whisk the eggs with the milk, 1/2 tsp salt and 1/4 tsp pepper until fully blended and slightly frothy. This makes the omelet tender and well-seasoned.

Cook vegetables and ham

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 tbsp olive oil and swirl to coat. Add the diced onion and red bell pepper and sauté for 3–4 minutes until softened and starting to brown at the edges. Add the diced ham and continue to cook 2–3 minutes until the ham is warmed and edges brown. Stir in the chopped roasted green chile and cook 30 seconds to 1 minute more to heat through. Taste and, if needed, add a small pinch of salt (remember the ham and cheese are salty). Transfer the filling to a bowl and set aside. Wipe the skillet clean with a paper towel and return it to medium-low heat.

Melt butter and add eggs

Add 1 tbsp unsalted butter to the warmed, clean skillet and let it melt, swirling so it coats the pan. Pour the whisked eggs into the skillet. Immediately lower the heat to medium-low — the eggs should set gently, not brown aggressively.

Let the eggs cook undisturbed for 20–30 seconds until the edges begin to set. Using a heatproof spatula, gently lift the set edges and tilt the pan to let any uncooked egg run underneath. Repeat this around the pan in 20–30 second intervals until the top is mostly set but still slightly glossy (about 1½–2 minutes total).

Add filling and cheese

When the egg surface is mostly set but still slightly soft, spread the reserved ham–pepper–onion–green chile filling evenly over one half of the omelet (about 3–4 tablespoons per serving). Sprinkle the shredded Swiss cheese evenly over the same half so it melts against the hot egg.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filling to form a semi-circle. Let the folded omelet cook another 30–45 seconds so the cheese melts and the interior finishes setting. If you prefer the center more cooked, cover the pan for 30 seconds and remove.

Slide the omelet onto a plate. If making 2 omelets (one per person), divide the egg mixture and repeat the process, or make one large two-serving omelet and cut in half.

Garnish with chopped cilantro and a lime wedge. Serve immediately with salsa on the side or spooned on top if desired. Enjoy warm.