Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Spicy Southwestern Jumbo Omelette for Two Recipe
You can eat countless options for breakfast - eggs, bacon, toast, cereal, waffles, juices...we could go on! However, occasionally it is great to wake yourself up southwestern style!
This Southwestern Spicy Jumbo Omelette recipe will serve two people for breakfast or brunch and will keep you going for hours. It is loaded with warming spices and fresh ingredients, which bring phenomenal flavors and textures to the palette. You can serve this with your favorite salsa and cold sour cream or (Mexican crema which I use often) and is delicious! The Mexican crema has a slightly runnier texture than the regular version and is a little creamier. Whole grain mustard toast goes great with this omelette.
Variations can be made to this omelette by changing up the spinach or the cilantro for any other leafy green or fresh herb. The jalapenos in this recipe are deseeded, but some of the white ribs of the Chile are left on for the spiciness in the dish. By all means, cut away the white ribs of the chilies and omit the red pepper flakes if you prefer a milder omelette.
3 tbsp. olive oil
3 tbsp. butter
2 small jalapenos, deseeded and diced
1/4 cup chopped onion
2 cups (packed) fresh spinach leaves
1/4 cup chopped fresh cilantro leaves
6 large or jumbo-sized eggs
1/3 cup milk or cream
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. ground cumin
Pinch red pepper flakes
1. In a large bowl roughly beat the eggs, milk or cream, salt, pepper, cumin and red pepper flakes. Set aside.
2. Heat the olive oil and butter in a large skillet over a medium heat cooking the jalapenos and chopped onion until the onions are opaque, approximately 5 minutes. Add the spinach leaves and cilantro - cook until they spinach is wilted. Add the beaten egg mixture to the pan and swirl the ingredients around. Cook slowly until the omelette is almost set on top. Check the bottom of the omelette occasionally and adjust the heat if it is browning too quickly.
To flip or not to flip!
I dislike flipping omelettes, especially when they are this large, so when it is almost set but still a little jiggly on top, I place it under the broiler to complete cooking. You can even finish it off in the oven at 350 degrees F. until fluffy and set if the whole pan is oven safe. Otherwise, do your best with a couple of spatulas, flip, and finish for a few minutes.
Content copyright © 2015 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.