Southwestern Omelette

Southwestern Omelette
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Calories 268 cals
Total Fat 21 g
Cholesterol 307 mg
Dietary Fiber 2 g
Sodium 470 mg
Protein 15 g
Total Carbohydrate 4 g

Prep Time: 5 Minutes

Time to Table: 5 Minutes

Serves: 2


  • 1 teaspoon unsalted butter
  • 2 tablespoons diced red or green bell pepper
  • 1/4 cup diced cooked Chorizo sausage
  • 3 large egg
  • 1/8 teaspoon salt
  • 1 pinch pepper
  • 2 tablespoons shredded sharp Cheddar cheese
  • 1/4 avocado, sliced
  • 1 tablespoon Daisy Sour Cream


Heat a 10-inch nonstick skillet over medium high heat. Add half of the butter to the pan, and then add the diced bell peppers and Chorizo. Sauté for 5 minutes or until the Chorizo has browned. Remove the bell peppers and Chorizo, set aside. Combine the eggs, salt, and pepper in a bowl and beat just until combined. Add the remaining butter to the pan and spread to coat evenly. Pour the egg mixture into the center of the pan and stir until the eggs begin to solidify. Tilt the pan to spread the eggs evenly over the surface. Cook for about 30 more seconds and then loosen from the pan. Add the bell peppers, Chorizo, and cheese, fold in half, and transfer to a plate. Top with the sliced avocado and a dollop of Daisy Brand sour cream. *Crumbled bacon may be used in place of Chorizo sausage.


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