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Southwestern Omelet

This flavorful, south-of-the-border-inspired creation is packed with sautéed fresh vegetables and savory sausage patties. This spicy dish will start your day off with a punch of flavor and provide your body with long-lasting energy! The avocado and salsa topping add a cool and creamy texture to balance the heat from the fiery jalapeños and chili powder.
Serves 2

2–3 tablespoons (45 ml) olive oil
1 medium Spanish onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped and seeds removed
4–5 large eggs
1 teaspoon (5 ml) sea salt
1 teaspoon (5 ml) white pepper
1 teaspoon (5 ml) garlic powder
4 Zesty Breakfast Sausages, chopped into small bites
1 tomato, chopped
1 ripe avocado, peeled, pitted, and sliced
Salsa, to taste
Sprinkle of chopped cilantro, for garnish

1. Heat 1 tablespoon (15 ml) olive oil over medium heat in a medium nonstick skillet. Add chopped onion, bell pepper, and jalapeño, and cook over medium heat for 5 minutes until softened.
2. Meanwhile, whisk eggs with sea salt, white pepper, and garlic powder in a mixing bowl.
3. Remove vegetables from skillet and set aside.
4. Add 1⁄2 tablespoon (30 ml) olive oil to the same skillet and pour in half of the egg mixture. When your omelet is heating, it may bubble. (Remove from heat briefly when this happens to avoid holes in your omelet.) Once your omelet starts to cook through (about 2–3 minutes), add half of the partially cooked veggies, half of the Zesty Breakfast Sausages, and half of the chopped tomato to one side of the omelet.
5. After 1 minute, and once your eggs are solid, flip the egg-only half of your omelet over onto the vegetable-filled half. Cook for 1 minute, and flip the omelet over to cook the other side for 1–2 minutes.
6. Remove from skillet and repeat steps 4–5 for the second half of your egg mixture.
7. Once both omelets are done, top with avocado slices, a dollop of salsa, and a pinch of chopped cilantro.

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Southwestern omelet stuffed with sautéed onion, red pepper, jalapeño, chopped breakfast sausage, and fresh tomato, then topped with cool avocado and cilantro. The eggs are seasoned with garlic and white pepper for real flavor all the way through, not just at the filling. It's a hearty, colorful omelet that eats like a proper diner breakfast.

Pro Tips

• Cook the vegetables first and set them aside — adding them raw means the omelet overcooks while waiting for the peppers to soften.
• Pour the eggs over a properly heated, oiled pan and let them set undisturbed at the edges before adding the filling.
• Add the fresh tomato and avocado on top at the end rather than inside — they stay cool and creamy against the warm eggs.
• Use the chopped Zesty Breakfast Sausages (or any cooked sausage) — pre-cooking the sausage keeps it from making the omelet greasy.

Frequently Asked Questions

How do I fold an omelet without breaking it?

Keep the heat moderate, let the bottom set fully, and fold with a wide spatula in one confident motion. A little browning on the bottom is fine and adds flavor.

Can I make this for one?

Yes — use 2 to 3 eggs and half the fillings. Omelets scale up or down easily; just match the pan size to the portion.

Is this omelet Paleo?

Yes — eggs, vegetables, sausage, avocado, and olive oil. It's naturally gluten-free and grain-free, and easily feeds a weekend crowd doubled up.

What other fillings work?

Mushrooms, spinach, or leftover roasted vegetables all slot in. Keep the fillings dry and pre-cooked so the omelet stays light.

Recipe Card

Stav Kogan

Southwestern Omelet

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Servings: 2 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2–3 tbsp olive oil
• 1 medium Spanish onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, chopped and seeds removed
• 4–5 large eggs
• 1 tsp sea salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 4 Zesty Breakfast Sausages, chopped into small bites
• 1 tomato, chopped
• 1 ripe avocado, peeled, pitted, and sliced

Method

 

1. Sprinkle of chopped cilantro, for garnish
2. Heat 1 tablespoon olive oil over medium heat in a medium nonstick skillet.
3. Add chopped onion, bell pepper, and jalapeño, and cook over medium heat for 5 minutes until softened.
4. Meanwhile, whisk eggs with sea salt, white pepper, and garlic powder in a mixing bowl.
5. Remove vegetables from skillet and set aside.
6. Add 1⁄2 tablespoon olive oil to the same skillet and pour in half of the egg mixture.
7. When your omelet is heating, it may bubble. (Remove from heat briefly when this happens to avoid holes in your omelet.)
8. Once your omelet starts to cook through (about 2–3 minutes), add half of the partially cooked veggies, half of the Zesty Breakfast Sausages, and half of the chopped tomato to one side of the omelet.
9. After 1 minute, and once your eggs are solid, flip the egg-only half of your omelet over onto the vegetable-filled half.
10. Cook for 1 minute, and flip the omelet over to cook the other side for 1–2 minutes.
11. Remove from skillet and repeat steps 4–5 for the second half of your egg mixture.
12. Once both omelets are done, top with avocado slices, a dollop of salsa, and a pinch of chopped cilantro.

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