• Prep Time 6
  • Cook Time 9
  • Total Time 15 minutes
  • Yield 1 1x

Packed with crispy peppers, savory mushrooms and melty cheese, these decadent fajita omelets are quick to make and perfect for a breakfast of one or a dozen.

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  • 2 tablespoons unsalted butter, divided
  • 1 portabella mushroom, or 3 crimini mushrooms, cleaned, stemmed and sliced
  • 1/4 small red onion, cut into 1/4-inch slices
  • 1/2 small green, red or yellow bell pepper, cut into 1/4-inch slices
  • 1/8 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3 large eggs, beaten
  • 2 tablespoons shredded Mexican-style cheese
  • 1 plum tomato, seeded and chopped
  • Chopped fresh cilantro, for garnish
  • Sour cream, for serving


  1. Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-high heat. Add mushrooms, onions and peppers, and cook, stirring occasionally, until tender, about 4 to 6 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Season with salt and pepper, to taste. Transfer vegetables to plate.
  2. Melt remaining butter In the same skillet over medium-high heat. Pour eggs into skillet, and tilt pan to coat bottom. Drag cooked edges to center of pan using rubber spatula. Tilt pan to let uncooked eggs fall to edge of pan. Spoon vegetable mixture and cheese over one side of omelet, and let eggs set, about 1 to 2 minutes. Fold opposite side over, and transfer to plate. Top with tomatoes, cilantro and a dollop of sour cream.


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