Southwest Omelet with Buffalo Sauce
April 01, 2021
When it comes to breakfast, most folks fall into one of two categories: people who prefer savory dishes and others who'd rather have sweet ones. Those who favor sweet have their oatmeal and waffles, but for anyone on the savory side, an omelet is an excellent choice. Fluffy egg, rich cheese, gently charred roasted veggies, and crumbly meat come together in this Southwest Omelet for the perfect blend of flavor. A drizzle of our Original Buffalo Sauce adds a medium-heat, creamy, peppery kick to the savory omelet that helps give this classic egg dish its Southwest flair.
How to Make the Perfect Omelet
Getting your scrambled eggs to stay firmly in a flat circle without breakage or spillage might seem daunting, but it's actually easier than you think. For a two-egg omelet, use a 6- to 8-inch pan; for a three-egg omelet, use a 10-inch pan.
Start by pouring your egg mixture into a pan and spreading it out to the curved edges of the pan with a rubber spatula. As the eggs begin to firm, turn the pan from side to side by rotating your wrist. Use a large spatula to flip your omelet once the bottom side has set and the top side is slightly firm. Voila! The perfect omelet (or omelette if you're feeling French).
breakfast, eggs, omelet, southwest omelet
The feisty flavor of Buffalo sauce gives a kick to this delicious, easy-to-prepare omelet made with lean ground beef and vegetables. Add sliced avocado for an earthy, creamy finish and you have the perfect savory Southwest brunch.
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
½ cup lean ground beef
½ avocado, sliced
1 Tbsp. Primal Kitchen Avocado Oil
1 Tbsp. fresh cilantro, chopped
Add one tablespoon of avocado oil to a large skillet or pan over medium-high heat. Add the ground beef, spreading evenly with a spatula and pressing down as you go.
After a few minutes (when the meat begins to brown), begin to gently flip and move the meat to break it apart and turn it over, allowing the other side to brown.
Add the chopped peppers, allowing them to brown with the meat, turning over every few minutes.
Remove from heat and set aside.
Whisk the eggs together in a bowl.
Spray avocado oil on a pan on medium to low heat (using lower heat for longer will result in a fluffier omelet, like the one pictured above). Add the egg mixture to the pan, spreading evenly, following the technique from above.
Before folding, add the ground beef and pepper mixture, then gently fold.
Remove the omelet from the pan, drizzle with Buffalo sauce, and top with fresh cilantro.
Nutritional Information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 12 grams
- 43 grams
- 28 grams
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