Cheddar Jalapeno Omelette
This spicy way to start the morning is an easy and quick recipe that'll brighten your day! Cheddar Jalapeno Omelettes! Easy ingredients! Delicious flavors!
Cheddar Jalapeno OmeletteJump to Recipe
I’m on a bit of a omelette kick these days and this Cheddar Jalapeno Omelette is my new favorite spicy way to start the day.
It’s ready in literally 10 minutes and doesn’t require a ton of chopping. I like the Tex-Mex angle to it and one time even served it with a few tortilla chips for some crunch.
Of course, it’s on the spicy end as it has a lot of jalapeno for flavor! You could cut the seeds out for less heat, but I’m all for the heat so bring it on!
This is the kind of omelette you can make even on a weekday! Spicy breakfast fans unite!
Cheddar Jalapeno Omelette
- 1 Omelette Pan
- 1 small jalapeno sliced
- 1 tsp. olive oil
- 2 large eggs
- 1 Pinch of salt
- 1/4 c. shredded cheddar cheese
- Fresh cilantro garnish
- Avocado for serving
- Slice jalapeno into thin coins. I like to leave the seeds in but you can cut them out if you are worried about the heat level.
- In a small omelette pan, add olive oil and jalapeno slices. Cook over medium heat for 2-3 minutes until jalapenos start to take on some color.
- Meanwhile, whisk together eggs with a pinch of salt.
- Pour eggs into the skillet and use a spatula to push cooked eggs to the center, tilting the pan to allow uncooked eggs to flow to the outer parts of the skillet and cook. Continue to do this until the eggs are 90% cooked, about 2-3 minutes of cooking. There will still be a thin layer of uncooked egg on the top. That’s okay.
- Add cheese to half of the omelette and fold over. Turn heat down to low in the skillet and allow to cook for another 30 seconds on each side to melt cheese.
- Serve omelette garnished with cilantro with a side of sliced avocado.
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Cheddar Jalapeno Omelettes
I like to cook the jalapenos before adding the eggs. Slice them thin and add them to your omelette skillet with a drizzle of oil and pinch of salt.
Let those cook for a few minutes over medium heat until they start to brown slightly and then pour in the eggs. Try to make sure the peppers are evenly distributed in the skillet when you pour in the eggs so you don’t get a huge bite of pepper at once.
As the eggs cook (very quickly), use a spatula to push the cooked egg to the center, tilt the pan, and allow the uncooked eggs to flow to the outer part of the skillet to cook.
After a few minutes most of the egg will be cooked! I don’t bother flipping my omelettes and am okay with a very thin layer of uncooked egg which ends up semi-cooking from residual heat anyway.
If this bothers you though, you can absolutely flip the omelette and proceed.
Add the cheese and fold your cheddar omelette over! I love how you can see the jalapenos poking out of the omelette.
Serve this easy jalapeno omelette with a pinch of pepper, fresh cilantro, and sliced avocado!
Who doesn’t love a good omelette?! This one has great flavors and just a few ingredients!
Here are a few other great omelette recipes!
- The Ramen Omelette
- 12 Egg Party Omelette
- Pimento Cheese Omelette
- Bacon and Brie Omelette from Closet Cooking