Mexican Omelette (30g Proteins)
By Carine Claudepierre
Published on 08/02/2022 - Last updated on 04/11/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Mexican Omelette is a high-protein vegetarian breakfast packed with 30 grams of protein to keep you fueled in the morning.
Plus, this high-protein omelette is also gluten-free and high-fiber for happy gut health.
I love omelette recipes as a post-workout breakfast. They are super fulfilling and packed with proteins to refuel your muscles quickly after a workout.
Plus, when loaded with wholesome ingredients, they add up all the nutrients and fiber you need to feel energized all day.
What’s A Mexican Omelet?
A Mexican omelette is a classic omelette filled with the most delicious Mexican filling.
It brings all the flavors of a taco or a steak quesadilla or cheese quesadilla in a protein-rich shell.
How To Make A Mexican Omelette
All you need to make this omelette are simple, wholesome ingredients.
Ingredients
- Eggs – Use large free-range eggs for a better taste.
- Olive Oil – I like my local extra-virgin olive oil. You can also use avocado oil.
- Canned Cooked Black Beans – Black Beans are protein-loaded legumes that can be eaten straight out of their can since they are baked.
- Canned Cooked Corn Kernel – Prefer organic corn kernels.
- Red Onions – While you can use white onions, red onions will bring the best taste to this recipe.
- Taco Seasoning – I always have a batch of my Taco Seasoning Recipe or my Low Sodium Taco Seasoning ready to add to any Mexican recipe.
- Salt and Pepper
- Cheddar Cheese – Or any other grated cheese such as Monterey Jack cheese, grated Mozzarella, grated Emmental, or Edam.
Preparation
First, crack the eggs in a shallow bowl and beat with salt and pepper using a fork.
Set it aside in the fridge while preparing the omelette filling.
Mexican Omelette Filling
Warm half the amount of olive oil in a non-stick frying pan.
Stir fry the diced red onion for a few minutes until fragrant and golden.
Then, stir in the homemade taco seasoning, black beans, and corn kernel, and cook for a few minutes until warm and fragrant.
Set aside on a plate. Cover the plate with foil to keep the omelette filling warm.
Cooking The Omelette
Use a piece of kitchen absorbent paper to rub the surface of the pan and clean it. No need to use soap or water.
Return the pan to medium heat, add the remaining olive oil, and heat the oil.
Tilt pan to spread the oil evenly over its surface.
Pour the egg mixture and tilt the pan to spread. Cook on medium-high heat for a few minutes until the eggs start to set and the middle dries out a bit.
Cover half of the omelette with two tablespoons of cheddar, onion, bean mixture, and remaining cheddar.
Fold in the omelette and keep cooking until the cheese is melted.
Serving The Omelette
This Mexican-style omelette is even better if served with:
- A dollop of sour cream or dairy-free coconut yogurt.
- Homemade keto salsa sauce.
- Cherry tomatoes
- Freshly chopped cilantro
- Avocado
Storage Instructions
Unfortunately, omelettes don’t store very well because their texture gets dry and chewy when rewarmed.
However, you can prepare the filling of your omelette the day before a quick and easy breakfast.
Pre-chop the vegetables and place all the beans, corn, and red onion in a sealed container in the fridge.
So the next day all you have to do is cooked the filling, crack, beat the eggs, fill and serve.
Allergy Swaps
Below I listed some easy swaps you can use to make this recipe suitable for you if you have any food allergies:
- Bean-Free – Replace the black beans with ground beef or shredded rotisserie chicken.
- Corn-Free – Replace the corn with diced yellow bell pepper.
- Low-Carb Keto Option – Swap the corn for diced bell pepper and black beans for ground beef. The remaining ingredients of this omelette recipe are keto-friendly.
- Dairy-Free – Skip the cheese or use a dairy-free cheddar brand.
- Onion-Free – You can skip the red onion and use some scallions to serve the omelette and add a similar flavor.
Frequently Asked Questions
Below are you most frequent questions about this Mexican omelette recipe.
Can I Make Omelettes Ahead?
You can make ahead the filling and even cook the filling and store it in a sealed container in the fridge.
The next day, rewarm the filling in the microwave or in a warm pan.
Don’t crack the eggs or beat them the day before. Always make the omelette just before serving.
Can I Use Butter Instead Of Olive Oil?
Yes, feel free to melt butter instead of olive oil to cook the omelette.
Olive oil has a better fat profile for your heart health. That’s why it’s my favorite choice for high-temperature cooking. Avocado oil is also a great option.
Is Mexican Omelette Healthy?
Yes, this omelette recipe is packed with proteins, fiber, and healthy fats.
To make it healthier, you can pick a low-fat cheese option to decrease saturated fat and replace the corn with bell pepper as some people don’t digest corn very well.
Are Black Beans Keto?
No, black beans are relatively high in carbs, but when used in small amounts, they can fit a low-carb lifestyle as they also add healthy plant-based proteins and gut-friendly fibers.
Is Corn Keto?
No, it’s not really keto-friendly. Corn is high in carbs and high in fiber.
You can always skip corn for yellow bell pepper.
More Omelette Recipes
I have so many other delicious healthy omelette recipes to share with you. Try some of the below as a high-protein breakfast:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Mexican Omelette
Ingredients
- 2 large Eggs beaten
- ¼ teaspoon Salt divided
- ⅛ teaspoon Ground Pepper
- 4 teaspoons Olive Oil divided
- ½ small Red Onion finely sliced
- 1 Garlic Clove crushed
- 2 tablespoons Black Beans canned, cooked. drained
- 2 tablespoons Corn Kernel canned, cooked, drained
- 1 teaspoon Taco Seasoning
- ¼ cup Grated Cheddar
- 4 Cherry Tomatoes finely chopped
To serve
- 2-3 fresh Cilantro
- 1 tablespoon Sour Cream
- 1 tablespoon Salsa Sauce
- ¼ Avocado sliced
Instructions
- Crack and beat the eggs in a small bowl. Season with salt and pepper and set aside in the fridge while cooking the vegetables.
- Heat a non-stick skillet over medium heat, and warm 2 teaspoons of olive oil. When hot, add red onion slices, stir and cook for about 1-2 minutes, until fragrant.
- Stir in crushed garlic, black beans, corn kernel, and taco seasoning. Stir and cook for 30 seconds to flavor with onions. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
- Slightly clean pan rubbing a piece of kitchen paper on the surface – no need to clean with water.
- Add the remaining olive oil to the pan, warm over medium-high heat, and spread it evenly into the pan, tilting the pan in a rotating motion.
- Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
- When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
- Once the middle of the omelette starts to set, sprinkle half cheddar on one half of the omelette and top with cooked red onion black beans mixture. Add remaining cheese on top.
- Finally, add freshly chopped cilantro and diced cherry tomatoes
- Fold the omelette in half, reduce to low heat and keep cooking until warm.
- Gently slide on a plate and adjust seasoning, adding more salt and pepper.
- Serve topped with sour cream, sliced avocado, and salsa.
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Absolutely Yummy!!