Vegetarian Southwestern Omelet (With My New Ozeri Pan)

vegetarian southwestern omelet

Friday mornings are a special breakfast time in our home.  I manage to drag myself out of bed and sleepwalk through making my first cup of coffee about 15 minutes early to throw together something special for everyone.  With it currently being the Lenten Season, we are currently meatless and our typical bacon and eggs is out for a while.  My fiance loves omelets so I’m swapping out the hot sausage filled one for a a meatless southwestern inspired variation.  I make these 4 at a time, so the ingredients are for 4 hearty omelets.

You Will Need

  • 8 eggs
  • 1 tomato, diced
  • 1 jalapeno, diced
  • 1/2 green pepper, thinly sliced strips
  • 1 cup Monterrey Jack cheese, shredded
  • butter
  • salt
  • Optional: Salsa for topping


Let your pan heat up over low heat.  Scramble up 2 of your eggs with a pinch of salt.  Place a tablespoon of butter in the bottom of your pan and let it melt down, swirling it around to spread it.  Pour in your eggs and give them 3 or so minutes to firm up.  The bottom should be solid and the top should be starting to firm up too.  Add in a fourth of your tomatoes, jalapenos, and green peppers.  Then top with 1/4 cup of shredded cheese.  Fold the omelet over.  For the kids, I fold it only half of the way across the other side, then use two spatulas to roll it again like a burrito with the seam on the bottom.  This keeps them from pushing the goodies out through the side seam.

Lightly brown each side and serve warm.  If desired, you can serve it topped with a little bit of salsa.  {You can check out the Atomic Salsa recipe right here.}

ozeri pan

I cooked this using my new Ozeri Green Earth Textured Ceramic Nonstick Frying Pan and it made things nice and simple.  When I first saw the shape of the pan, with a much steeper rise on the walls of the pan than my normal set, I knew I had to try a omelet with it.  It kept the thickness pretty consistent all the way around rather than having thinner edges than the center.  That means a lot less chance of ripping for a totally non-professional cook like myself.  The 8 inch pan is great for a 2 egg omelet.

The pan is aluminum without any heavy metals or nasties and it has a ceramic coating.  It seemed to conduct heat a little differently than my go-to set so I did turn the stove down just a notch when I used it.  It cooked really evenly though.  There’s a cool textured pattern on the bottom and I was honestly expecting a textured pattern on my eggs, but there wasn’t one.  It makes me a little more comfortable about the idea of doing my crepes in it.  I’m definitely expecting to need a lot less oil for my more fragile desserts with this.

Disclaimer: Ozeri was kind enough to provide me with the pan used in this recipe at no cost to me so that I could introduce it to you.


I'm busy diving into motherhood stilettos-first while earning a modest living from my couch. I have an obsession with baking and a passion for handmade products. Connect with me on Google+.

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