Make a Mexican omelette that is full of protein, healthy fats, and low-carb vegetables in just a few steps. It's a great option for any meal and bursting with all your favorite flavors.
Servings: 1 serving
- 1/2 tablespoon coconut oil
- 1/4 teaspoon ground cumin
- 1 small jalapeño thinly sliced, deseeded if desired
- 1/2 small red onion diced
- 1/4 cup mushrooms sliced
- 1/2 medium tomato diced
- 1 clove garlic
- 3 whole eggs whisked
- 1 tablespoon cilantro minced
- 1/4 cup queso fresco
- 1/2 lime juiced
Warm coconut oil over medium-low heat in a skillet
Add cumin, jalapeno, onion, mushrooms, tomato and garlic to the oil and saute for 5 minutes. Remove from heat and set aside.
The pan should still have enough oil. Add more if it doesn't look coated. Let warm up, then add the eggs. Cook until eggs are almost set all the way through. Add the sauteed vegetables.
Cook 30 seconds more then flip in half with a spatula. Transfer to a plate and serve with fresh cilantro and queso fresco sprinkled on top. Garnish with a squeeze of lime juice and enjoy warm.
Serving: 1omelette | Calories: 211kcal | Carbohydrates: 14g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 242mg | Potassium: 342mg | Fiber: 9g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 23mg | Calcium: 196mg | Iron: 1mg