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Nutrition Facts
Serving Size 1 (150g) Recipe makes 2 servings The following items or measurements are not included below: 8 cilantro leaves
Calories 166
Calories from Fat 90		(54%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 722mg		30%
Potassium 217mg		6%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 1.0g	3%
	Sugars 2.8g
Protein 13.1g		26%
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Cilantro, Red Onion and Jalapeno Omelet

Recipe #323845 | 18 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Crafty Lady 13
Sep 8, 2008

Red onions are sodium-, fat-, and cholesterol-free and provide dietary fiber, vitamin C, vitamin B6, and potassium. This a a variation on an Indian omelet. You can omit the jalapeno if you do not like the heat and substitute a finely diced green bell pepper. Bacon, ham, or any of your favorite ingredients coud be added to suit your taste. I found this recipe in an AARP email and haven't had a chance to try it yet, but it sounds delicious.

SERVES 2 (change servings and units)

Ingredients

8 cilantro leaves, finely chopped
2 jalapenos, seeded and finely chopped
1 small red onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large eggs, beaten
cooking spray or 4 teaspoons butter

Directions

1
In a medium bowl, combine onion, cilantro, jalapeno, salt and pepper and mix well. Divide into two small bowls.
2
Add two eggs to each bowl; mix to combine.
3
Heat a nonstick 8-inch skillet, coated with cooking spray or 2 teaspoons butter, over medium-high heat.
4
Pour in one bowl of egg mixture and cook until eggs are set.
5
Fold over the omelet and slide onto a warm plate.
6
Repeat, preparing second omelet.
7
Serve immediately.

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Featured Reviews for This Recipe

From: FolkDiva

On May 23, 2009

The cilantro, red onion and jalapeno compliment each other perfectly in this omelet! I worried that the ratio of vegetables would be too much, but the slight cooking of the onion and pepper as the egg set mellowed things out nicely and the flavor was fresh and light. I do not care for browned eggs, so I cook my omelets slowly over low heat. I also chopped the onions and peppers very finely (and the red onion had been refrigerated for about a day and a half which tends to 'soften' the bite of the onion), so the flavor was mild and pleasing. I used about 1/2 tbsp of butter for the pan and folded 2-3 tbsps of crumbled queso fresca into my finished omelet. Served with a simple side of sweet cherry tomatoes, this made a most enjoyable, light lunch. Thank you for sharing!

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From: Dr. Jenny

On May 23, 2009

DH and I made this for breakfast this morning. We thought it was easy to put together and we enjoyed it. However, the taste of the red onion was a bit overpowering for us (and we love red onion). DH suggested that next time, he would lightly saute the peppers and onion before adding in the egg for the omelet. Thanks for a nice breakfast. Made for ZWT5.

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From: Laureen in B.C.

On May 18, 2009

I made this for breakfast this morning and it was lovely and light. I add cheddar cheese to my DH and top them with avocado salsa.

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From: ~Robyn~

On Mar 20, 2009

I chose this recipe because the photos were irresistable to me and we were not dissapointed at all. This is a very fresh tasting omelet, I felt the ratio of vegetables was off so I added a third egg and I was wrong, it was very VERY tasty but huge! so 2 eggs would be fine. I used the jalapenos and after being seeded they just added a depth of flavor but not any real heat. I cooked the omelets in butter and also added a small handful of shredded sharp cheddar cheese. Seved with bacon and english muffins this made a wonderful breakfast for dinner that I have been urged to make again.

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