This vibrant Omelet Ole is a hearty breakfast staple that brings the warm flavors of Mexican cuisine to your morning table. The dish features a fluffy egg base infused with milk, folded around a savory filling of sautéed green onions, chopped red bell peppers, and creamy Velveeta Mexican cheese spread. The combination of the tender vegetables and the melting cheese creates a rich, comforting texture that pairs perfectly with the soft curds of the omelet. It is an excellent choice for a leisurely weekend brunch or a quick, satisfying start to the day. Simple to prepare with pantry staples, this recipe delivers consistent results and delicious flavor in every bite, making it a favorite for families and cheese lovers alike.
Omelet Ole
Description
This vibrant Omelet Ole is a hearty breakfast staple that brings the warm flavors of Mexican cuisine to your morning table. The dish features a fluffy egg base infused with milk, folded around a savory filling of saut&# 195;©ed green onions, chopped red bell peppers, and creamy Velveeta Mexican cheese spread. The combination of the tender vegetables and the melting cheese creates a rich, comforting texture that pairs perfectly with the soft curds of the omelet. It is an excellent choice for a leisurely weekend brunch or a quick, satisfying start to the day. Simple to prepare with pantry staples, this recipe delivers consistent results and delicious flavor in every bite, making it a favorite for families and cheese lovers alike.Ingredients
Directions
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Heat 1 tablespoon of margarine or butter in a 7-inch non-stick skillet over medium heat.
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Add the chopped red bell pepper and green onion slices to the skillet and sauté until tender-crisp, about 3-4 minutes.
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Remove the cooked vegetables from the skillet and set aside on a plate.
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Reduce heat to low and melt the remaining 1 tablespoon of margarine or butter in the same skillet.
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Pour the beaten eggs and milk into the skillet, swirling gently to coat the bottom evenly.
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As the eggs begin to set, use a spatula to lift the edges slightly, allowing the uncooked egg mixture to flow underneath.
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Continue cooking until the eggs are mostly set but the top surface remains slightly moist.
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Spread half of the Velveeta cheese spread and half of the sautéed vegetables over one half of the omelet.
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Slide the spatula underneath the omelet, tilt the skillet, and gently fold the empty half over the filling.
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Top the folded omelet with the remaining cheese spread and vegetables.
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Cover the skillet and cook for 2 to 3 minutes, or until the cheese is fully melted and the omelet is heated through.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 57.4kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.7g9%
- Cholesterol 0.1mg1%
- Sodium 80.8mg4%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.5g2%
- Sugars 1.3g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find Velveeta Mexican cheese spread, you can substitute with regular Velveeta cheese cubes mixed with a pinch of cumin and chili powder, or use shredded Monterey Jack cheese with diced jalapeños for a similar flavor profile.
For a crispier exterior, you can slide the finished omelet onto a baking sheet and broil for 1-2 minutes until golden brown.
Serve immediately while hot and gooey. This omelet pairs well with warm tortillas, salsa, or a side of fresh fruit.
Ensure your skillet is non-stick to prevent the omelet from tearing when folding. If using a regular skillet, make sure it is well-seasoned or use enough butter to create a non-stick surface.
