Mexican Omelette


  • 2 eggs
  • 1 teaspoon (5 ml) coconut oil
  • 1/2 teaspoon (2 ml) fresh oregano, chopped
  • 1/2 teaspoon (2 ml) fresh parsley, chopped
  • 1 tablespoon (15 ml) onion, chopped
  • 1 tablespoon (15 ml) poblano pepper, chopped
  • 1 tablespoon (15 ml) annaheim pepper, chopped
  • 1 piece bacon, crumbled


Have all the ingredients washed and chopped before beginning to cook this dish. You can either make one large omelette and divide it into two servings, or split all the ingredients and make equal omelettes.

Beat the eggs in a dish. Melt the coconut oil in a skillet over medium-high heat. Pour in the eggs and form the egg batter into a circle shape. Sprinkle on one half of the circle, the chopped herbs, and the chopped onion, peppers and bacon. Add any additional ingredients at this time. Fold the empty omelette side on top of the side with all the herbs and vegetables to make a half circle shape. Press down with a spatula. Flip the omelette over to cook the other side. When both sides are browned to preference, remove from heat.

Buen provecho!

Base recipe yields 2 servings 2.6 oz/74.2 g a piece.

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About This Recipe

This omelette uses the extra bits you have from cooking delicious Mexican recipes: peppers, herbs, onions- to make a delicious way to start your day. The omelette is dairy-free in its original form, but you can add cheese, chorizo or jalapeño as macro adjusters to add a bit more flavor! Buen provecho!

Recipe Macros per Serving

Protein: 7.31 gram(s)

Carbs: 1.36 gram(s)

Fiber: 0.26 gram(s)

Fat: 11.59 gram(s)

Calories: 139.49

Net Carbs: 1.1 gram(s)