Southwestern Omelette is a stick-to-your-ribs breakfast feast of eggs, sausage, green chiles, cheese and tomatoes. A complete meal.
This Southwestern Omelette is a classic, straightforward omelette that’s a full meal. It’s full of green chiles, onions, sausage, cheese, and tomatoes. As with traditional omelettes, the filling ingredients are chopped and perhaps cooked ahead of time. Then the eggs start cooking in the bottom of the pan, the fillings are layered on and the omelette is folded in half.
In this case I specifically used mild green chiles and mild sausage. I was looking for the flavor to stand out and I wanted a balance of flavors. With medium or hot ingredients, the heat dominates; I wanted the omelette to be meaty and with a distinct chile flavor. Mild chiles often have a good green chile flavor that you can actually taste when it’s not overwhelmed by the heat.
Of course, you can always add bell pepper, mushrooms, sour cream, or vary the cheese. This is a very simple and quick recipe that is easy to make just about any time. Hope you like it!
- 2 oz mild breakfast sausage
- 2 tbsp chopped onion
- 2 tbsp mild diced green chiles
- 2 large eggs, lightly beaten
- 1 small tomato, chopped
- ½ ripe avocado, cut into 1-inch slices
- ½ cup shredded Cheddar or Monterey Jack cheese, divided
- salt & pepper
- ¼ cup salsa
- In a 10 inch skillet, brown sausage while breaking into crumbles. Remove with slotted spoon and set aside, leaving fat in the pan.
- In the same skillet, saute onion until tender; remove with a slotted spoon and set aside. Stir the green chiles into the onions.
- Pour eggs into the same skillet and sprinkle with salt & pepper; cover and cook over low heat for 3-4 minutes.
- Sprinkle with the sausage, the onion green chile mixture, half the tomato, and ¼ cup cheese.
- Fold omelet in half over filling. Sprinkle with remaining cheese. Cover and cook for 3-4 minutes or until eggs are set.
- Top with salsa, avocado, and remaining tomato and serve.
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