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jalapeño popper omelet

Simple Jalapeño Popper Omelet

Delicious Simple Jalapeño Popper Omelet recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 serving
Calories: 245
Ingredients Method

Ingredients
  

For the filling
  • 1 tsp olive oil
  • 2 cups greens (I use Taylor Farms power greens for better texture)
  • 2 tbsp bacon (crisped and crumbled into 1/4-inch bits)
  • 2 tbsp jalapenos (seeded and finely diced to avoid excess heat)
  • 1 tbsp cream cheese (softened)
  • 2 tbsp guacamole
For the omelet
  • 2 eggs
  • 1 egg white (I use Eggland’s Best for a richer yolk color)
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 spray olive oil

Method
 

  1. Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium-high heat. Once shimmering, add the greens and cook for 2-3 minutes, stirring occasionally, until wilted and any excess moisture evaporates. Transfer the wilted greens to a plate and set aside. I like to use hardy greens like power greens because they hold their texture better than delicate varieties and won't turn to mush in the omelet.
  2. While the greens cook, crack the 2 eggs and 1 egg white into a bowl and beat vigorously with a fork for about 1 minute until the mixture is completely smooth and light—this incorporates air and creates a fluffier omelet. In the same skillet (no need to wash it), have your fillings ready: the cooked greens from Step 1, crumbled bacon, diced jalapeños, cream cheese, and guacamole all within arm's reach. I find it helpful to arrange everything in order of use so I'm not fumbling around once the eggs hit the hot pan.
  3. Lightly spray the skillet with olive oil and heat over medium heat for about 30 seconds until the oil shimmers but isn't smoking. Pour the beaten egg mixture into the center of the pan and let it sit undisturbed for 10-15 seconds, then use a spatula to gently push the cooked egg toward the center while tilting the pan so uncooked egg flows to the edges. Continue this process for about 2-3 minutes until the top is still slightly wet but the bottom and sides are set and lightly golden.
  4. When the eggs are mostly set but still have a slight gloss on top, arrange the wilted greens, bacon, and diced jalapeños on one half of the omelet. Dollop the softened cream cheese in the center of the fillings and add a pinch of salt and black pepper. Fold the unfilled half of the omelet over the filling by gently sliding your spatula under the empty side and folding it in half. The residual heat will continue cooking the top while the filling warms through.
  5. Cook for another 30 seconds to ensure the eggs are fully set, then slide the omelet onto a plate. Top with the guacamole and serve immediately while warm. The guacamole goes on top at the end rather than inside so it stays fresh and creamy without getting warm.