If you are looking for a flavorful low carb omelette to start your day or to make breakfast for dinner you are in luck with this easy Tex-Mex Omelette. Filled with spices, cheese and then topped off with slices of avocado, this easy omelette is perfect.
I have been trying to change things up when it comes to breakfast. Eggs are a fantastic low carb and keto breakfast but we all know eating them alone gets boring really quickly. Adding extra flavors and making them fun is the perfect way to keep a low caarb breakfast but have lots of flavor.
Low Carb and Keto omelettes are so easy to make and they are so easy to change up when it comes to flavors. I got started on my low carb omelette kick a few weeks ago when I shared my ham and cheese omelette and my tomato basil omelette. And I haven’t stopped since. I have been making all types of low carb omelettes for breakfast recently and thought it was a must to share my most recent favorite. This Tex-Mex Low carb omelette.
What is an Omelette?
Spelled omelette or omelet it is a breakfast dish that is made from eggs that are mixed together and then cooked without stirring in a pan. While being cooked it is often filled with cheese, meats and veggies. It is served folded in half.
What to Serve with a Low Carb Omelette
Low carb Omelettes are great for breakfast and breakfast for dinner, along with brunch. I like to serve them with cauliflower hash browns, air fryer bacon and some low carb fruit as my sides. Add in some keto coffee, like Low carb Iced Caramel Macchiato, keto dalgona coffee or bullet coffee and you have a complete breakfast that is filling and delicious!
Tips for Making a Low Carb Omelette
Be sure to grease the skillet well. I use non stick cooking spray, but you can also use butter or your favorite cooking oil all of which will work. But you want the mixed egg to cook but not stick to the bottom of the pan. Once it is cooked you will be rolling it up.
Use a fork to roll the omelet in the pan. I use two forks to help me roll the omelet so it’s not too hot on my fingers.
Prep the ingredients ahead of time. It is much easier to have everything washed, cut and ready to be put in the omelette as you are cooking it then having to do it while it is cooking.
Change up the heat. If you are not a fan of jalapenos you can skip adding them. If you want more heat add a little bit of hot sauce on top after you are done cooking it.
Change up the cheese. I used cotija cheese cheese but you can use cheddar, Monterey jack or cheddar jack as well.
Tex-Mex Omelette Ingredients
- heavy cream
- bell pepper
- cherry tomatoes, cut in half
- jalapeno pepper
- cotija cheese
- 1/2 avocado, sliced and divided
How to Make Tex-Mex Omelette
In a small bowl whisk together the eggs, heavy cream, bell peppers, tomatoes, peppers, and pepper.
Heat a medium saute pan over medium heat. Spray the pan with a nonstick spray.
Add the egg mixture to the preheated pan. Swirl the eggs around the pan making sure the whole pan is coated.
Using a rubber spatial to gently push back the edge of the omelet, tilt the pan to have the extra liquid fill in that spot, repeat this all around the edges to help cook the liquid from the top of the omelet.
Sprinkle the cheese and place half the avocado to half of the omelet. Flip the other half onto the top of the toppings.
Remove from the pan and top with the avocado and any other of the fills.
Easy Low Carb Breakfast Recipes
- Keto Eggs Benedict
- Low Carb Biscuits and Gravy
- Pumpkin Spice Keto Waffles
- Low Carb Cinnamon Apple donuts
- Keto Pancakes
- Bacon egg and cheese breakfast casserole
- Loaded Avocados
- 4 eggs
- 1 teaspoon heavy cream
- 1/4 cup bell pepper
- 1/4 cup cherry tomatoes cut in half
- 1 jalapeno pepper sliced
- 1 tablespoon cilantro
- 1/4 teaspoon pepper
- 1/4 cup cotija cheese
- 1/2 avocado sliced and divided
- In a small bowl whisk together the eggs, heavy cream, bell peppers, tomatoes, peppers, and pepper.
- Heat a medium saute pan over medium heat. Spray the pan with a nonstick spray.
- Add the egg mixture to the preheated pan. Swirl the eggs around the pan making sure the whole pan is coated. Using a rubber spatial to gently push back the edge of the omelet, tilt the pan to have the extra liquid fill in that spot, repeat this all around the edges to help cook the liquid from the top of the omelet.
- Sprinkle the cheese and place half the avocado to half of the omelet. Flip the other half onto the top of the toppings.
- Remove from the pan and top with the avocado and any other of the fills.
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