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Super easy, fluffy, and Light Mexican Omelette using eggs, queso fresco, milk, zucchini, potatoes, and taco seasoning. An extremely fluffy and healthy recipe that’s perfect for breakfast, light brunch, or any meal.
After a long family and over the top food vacation, the first thing that came to my mind when I landed back in California was a Healthy and Light Mexican Omelette !!My love for Mexican Food has no bound and it’s the first cuisine I tasted when I came to the USA and my love for Mexican Cocktails is like Infinity.
Also, as i m just back, I didn’t even have my kitchen pantry or fridge properly stocked, so this recipe looked like a dream come true.
So, after settling down at home and lazying around for an hour or so, rushed to get some basic eggs, bread, butter and few veggies along with some fresh sour cream (YES!!! – Don’t you just love it).
Once home, the goal was pretty straightforward – Mexican Omelette.
This one is a kind of one pot-mix recipe, just whip the eggs, toss in the veggies, sour cream, cheese, some Mexican seasoning or taco seasoning (trust me, it tastes absolutely delish in an omelet).
Heat a pan, pour the mixture and wait for 7 minutes to eat this Golden Perfection that’s fluffy and crunchy (we added some potatoes too)
The Mexican Omelette recipe is so simple that even your kids would enjoy making them along with you.
We have had this for breakfast and even brunch many times – for brunch, just increase the veggies to give it a nice filling/stuffing, so that you don’t need to serve any bread along with it.
Pour yourself some fresh orange juice and enjoy this scrumptious delight.
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