Southwestern Omelette

This southwestern omelette is one of my favorite dishes to make and eat any time of day. It makes for a delicious and filling breakfast, lunch or dinner. For me, the food you eat doesn’t necessarily need to be controlled by the time of day. I love eating some of my favorite foods even for breakfast. Since I love Mexican food, I got inspired by the flavors and created this awesome dish that anyone would love!

I love integrating ingredients with different spices from different cultures. Most of my dishes are created this way. For me there’s not one way of cooking a specific dish. I always make it work for me. And you should do the same! You’ll find that cooking is more fun when there aren’t strict rules to follow! When you know what you like and have basic cooking skills, then it’s hard to mess up any dish.

If you love your food to be nutritious, delicious, and full of flavor all that the same time, then you’re going to want to make this dish! You’ll do yourself a huge favor I promise. This Southwestern Omelette contains a ton of veggies, and the perfect amount of healthy carbs, protein and fats to keep you full for hours. If you have your refried beans already made/leftover then this omelette shouldn’t take too long to make. The only thing that’s time consuming is chopping all the vegetables including the potatoes. But even that you can prepare the night before and your breakfast should only take about 15-20 minutes to make.

My husband and I absolutely love this dish and he loves helping me make it. Every time we cook together, we enjoy the food so much more! If you have kids, let them help. That’s a great way to get them excited about the right foods to eat. I’m pretty sure that you’d agree with me when I say that anything you cook at home tastes better than having it at a restaurant. Food made with love and health in mind is the best food.

Servings Prep Time
2-4 People 20 Minutes
Cook Time
20 Minutes
Servings: People
  1. First start by seasoning the potatoes with a little salt, pepper & olive oil. Bake at 450 for 30 minutes
  2. Sautée the rest of the veggies for 8 minutes and add half the seasoning. Set aside
  3. Crack 2 eggs at a time, mix and fry as a flat omelette. Transfer to a flat plate open faced.
  4. Now add you pinto beans the same pan you sautéed the veggies and fried your eggs in, smash them with a fork and add the rest of the seasoning.
  5. Stuff both omelette a evenly with pinto beans and half an avocado on each one.
  6. Add half the veggies and potatoes on each plate and serve!

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