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Authentic Spicy Mexican Omelette Recipe with Chorizo and Cotija Cheese

Close-up of a bright yellow Mexican omelette recipe folded over, topped with crumbled white cheese, red salsa/chorizo, and fresh cilantro.
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Follow this easy Mexican omelette recipe to create a flavorful, quick breakfast or brunch featuring spicy chorizo and salty Cotija cheese.

Ingredients

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  • 3 large eggs
  • 1 tablespoon milk or water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil or butter
  • 1/4 cup cooked, crumbled Mexican chorizo sausage
  • 2 tablespoons diced onion
  • 1 tablespoon diced jalapeño (remove seeds for less heat)
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons crumbled Cotija cheese
  • 1 tablespoon chopped fresh cilantro, for garnish

Instructions

  1. In a small bowl, whisk the eggs, milk or water, salt, and pepper until just combined. Do not over-whisk.
  2. Heat the olive oil or butter in an 8-inch non-stick skillet over medium heat.
  3. Add the diced onion and jalapeño to the skillet. Cook for 2 minutes until the onion softens.
  4. Add the cooked chorizo to the skillet and cook for 1 minute, stirring to combine with the vegetables. Remove the chorizo mixture from the skillet and set aside.
  5. Wipe the skillet clean if necessary, then return it to medium-low heat. Add a small pat of butter if the pan seems dry.
  6. Pour the egg mixture into the hot skillet. Let the eggs cook undisturbed for about 2 minutes until the edges begin to set.
  7. Gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg flows underneath. Repeat until most of the top surface is set but still slightly moist.
  8. Sprinkle the Monterey Jack cheese and the reserved chorizo mixture over one half of the omelette.
  9. Cook for 1 minute more until the cheese begins to melt.
  10. Using a spatula, fold the empty half of the omelette over the filling. Slide the omelette onto a plate.
  11. Top with crumbled Cotija cheese and fresh cilantro before serving.

Notes

  • For a simple Mexican omelette without meat, substitute the chorizo with 1/4 cup of black beans and 1/4 cup of diced bell peppers.
  • Serve this omelette with warm corn tortillas and your favorite salsa for a complete Mexican breakfast staple.
  • If you do not have Cotija cheese, use Feta as a salty substitute.

Nutrition

Find it online: https://hearthbite.com/mexican-omelette-recipe/