This jalapeno omelette is not as spicy as you may think. It's got a delightful balance of heat, flavor and textures.
The combination of finely chopped jalapeno, onion, bell pepper along with creamy cheddar makes a filling that tastes pleasantly warm – not fiery.
Plus the fluffy layer of egg covering this filling makes the overall taste and mouthfeel even better.
Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.
- Eggs – preferably large ones. Organic and free range eggs often have richer taste.
- Butter – for cooking eggs. If using salted butter, reduce the quantity of added salt.
- Cooking oil – for sauteing veggies. I prefer olive oil but you can use any oil you commonly cook with.
- Fresh jalapeno – the key ingredient. Adjust the quantity to your heat preference. Removing seeds and veins/ribs can help lower the spiciness, but it's not a very hot pepper so I leave those in. Pickled jalapenos add a tangy vinegary touch which I don't like in this recipe. Feel free to experiment.
- Onion, garlic and bell pepper – these balance the heat, add more depth and flavor. I use green bell pepper (capsicum), but other colors will work too.
- Seasonings – include salt, pepper, ground cumin plus dried oregano. Quantities can be adjusted to taste.
- Cheddar cheese – freshly grated is always better than pre-grated store-bought options. I prefer smoked cheese for an extra layer of flavor. See more cheese options below.
- Water – a small amount in the eggs helps create a lighter airier omelet. Sometimes I use milk instead (in the same amount).
- Optional garnishes – use thinly sliced jalapeno, some chopped parsley and/or chives. Or nothing at all, the omelet tastes great on its own.
How to make jalapeno omelette
Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1 – whisk together eggs, salt, ground black pepper plus water in a bowl. Set aside.
Step 2 – heat olive oil in a non-stick frying pan on medium heat. Add jalapeno, onion, green bell pepper, garlic – saute until slightly soft and fragrant. Then add ground cumin, dried oregano and stir few more seconds. Remove from the pan and set aside.
Step 3 – wipe the pan clean with paper towel, return it to the stove. Turn down the heat to low, melt the butter. Pour the whisked eggs and cover the pan with lid. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
Step 4 – then put shredded cheddar cheese on one half of this omelette.
Step 5 – distribute jalapeno filling mixture on top of it. Fold the other half of the omelette over the filling.
Step 6 – cover the frying pan again, cook 1 more minute. Carefully slide jalapeno omelette onto a plate, garnish with a few jalapeno slices and/or chopped parsley or chives. Enjoy!
- Omelette sticking to pan – use good quality non-stick pan and don't cut back on the mentioned quantity of butter.
- Uneven cooking – rotate the frying pan occasionally. This problem is often due to hot spots in the pan/skillet or stove.
- Cheese not melting – covering the pan during the last minute of cooking is important. If the cheese still hasn't melted, leave the omelette in the covered pan a minute longer.
- Omelette too thin/thick – a smaller pan will give you thicker omelette and a bigger one will make it thin. A 10 inch pan is ideal for the 3 eggs used here.
Substitutions and variations
- Cheese options – you can use monterey jack, pepper jack, mozzarella, smoked gouda, havarti, provolone or even feta instead of cheddar.
- More fiber – put some cooked black beans in the filling.
- Protein – include cooked proteins like shredded chicken, diced turkey bacon, cooked ground beef or small cooked shrimp for a hearty boost.
- Mushrooms – sauté finely diced cremini or button mushrooms along with the other veggies in the filling.
- Creamy filling – mix in a small amount of cream cheese. Use sparingly – the recipe already contains cheddar cheese.
- Tex-Mex touch – use a tiny quantity of taco seasoning instead of cumin and oregano in the filling.
What to serve it with
- Toast – crispy, buttered whole grain or sourdough toast.
- Veggies – sauteed bell pepper and onions. Or some sliced pan grilled tomatoes (like you see in the main photo). Leafy greens tossed with some balsamic vinegar also pair great.
- Baked beans – with a hint of maple or barbecue flavor.
- Salsa – a fresh vibrant one like pico de gallo.
- Hash browns or home fries – because who doesn't like some crispy starchy goodness.
- Salad – a light crunchy salad with a lime dressing.
- Fresh fruit – some mixed berries or a bowl of diced seasonal fruit.
Storage and reheating
- Storage – transfer leftover omelette to an airtight container, refrigerate up to 2 days. Do not leave at room temp for more than 2 hours. Not freezer friendly.
- Reheating – add a small amount of butter to a skillet/pan over medium low heat. Then add jalapeno omelette and warm each side for 1 to 2 minutes or until heated through. Reheating in microwave changes the texture. But if you are using that method, reheat in 30 second spurts and check after each to avoid an overcooked rubbery texture.
Just so you know
- Omelettes are cooked in different ways, including the fancy French way, but I find my lid-on method to be almost fail proof. Especially for those new to omelette making. That said, feel free to look up other methods and see what you like best.
- Jalapenos are moderately hot peppers. And when cooked and combined with other vegetables and cheese in this recipe, their spiciness reduces even further. So don't worry about this jalapeno omelette being too spicy. It's flavorful and has just the right amount of kick.
- 3 large eggs
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons water
- 2 teaspoons (10 g) butter - (Note A)
For jalapeno filling
- 2 teaspoons olive oil
- 1 fresh jalapeno - finely chopped (Note B)
- 2 tablespoons onion - finely chopped
- 3 tablespoons green bell pepper - finely chopped
- 2 cloves garlic - minced
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ⅓ cup shredded cheddar cheese
- some sliced jalapeno - or use chopped parsley or chives
- In a bowl, whisk together the eggs, salt, ground black pepper, water. Set aside.
- Heat the olive oil in a non-stick frying pan on medium heat. Add jalapeno, onion, green bell pepper, garlic. Saute until slightly soft and fragrant, around 3 to 4 minutes.
- Add ground cumin, dried oregano and stir a few more seconds. Then remove from pan and set aside.
- Wipe the pan clean with paper towel, return it to the stove, turn down the heat to low and melt butter.
- Meanwhile quickly re-whisk the egg mixture and pour in to the pan as soon as the butter melts. Then gently swirl the pan around so they spread out evenly.
- Cover the pan with a lid (see Note C). I prefer see-through lids so I can keep an eye. Do not turn up the heat, keep it low. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
- Next, put shredded cheddar cheese on one half of this omelette. Then distribute jalapeno filling mixture on top of it.
- Fold the other half of the omelette over the filling. Cover the frying pan again, let it cook 1 more minute.
- Carefully slide jalapeno omelette on to a plate, garnish with a few jalapeno slices and/or chopped parsley or chives. Enjoy!
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating
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