Fajita Omelet



  • 1 tablespoon Liquid Gold Tuscan Herb Infused EVOO
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 5 mushrooms, sliced
  • 1 teaspoon crushed garlic
  • 3 eggs, beaten
  • salt and pepper
  • for topping: avocado slices, salsa, sliced black olives
  • Optional toppings: shredded cheese, sour cream


  1. In a medium skillet, heat olive oil until shimmering.
  2. Add onion, pepper, mushrooms, and garlic. Saute, stirring, until the vegetables are tender and starting to brown a bit, about 7 to 10 minutes. Remove vegetables from pan and set aside.
  3. Heat pan to medium high. Pour eggs into the pan and cook until done, tilting the pan and pushing cooked portion toward middle, letting uncooked eggs run to edge.
  4. Sprinkle filling over half of the omelet and fold over.
  5. Place omelet on plate and garnish with avocado, salsa, and olives. If desired, add additional toppings.

Preparation time: 5min

Cooking time: 20min

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