Mexican Omelet

This Mexican Omelet gives you a little kick and helps get your morning started.  The fresh spice of the jalapeño pepper is offset with the simple sweetness of the coconut milk.  The freshness of the cilantro is amplified by the smoked paprika and chili powder.  The combination is like a spicy, flavorful bomb in your mouth.

This recipe was created by my brother who is in love with jalapenos and chili powder.  He told me one time while he was shaking chili powder over his Roasted Cauliflower:

“I put chili powder and cayenne pepper on everything.”

In truth, Mexican spices do pair very well with everything!

Maybe it’s because we live in Texas, but no household spice rack is complete without the basic Mexican spices – chili powder, cumin, chipotle powder, cayenne pepper, and smoked paprika.

This Mexican Omelet uses chili powder and smoked paprika, but feel free to mix up the spices.  See the Variations below.

Tricks for a Perfect Omelet

It’s not easy to cook a perfect omelet.  They can be messy, overcooked, or completely turn into a Mexican scramble – which is always what you truly meant to do in the first place, right?

Over the years, I have found the easiest, fool-proof trick to making the perfect omelet…(drum roll)…

Low and Slow

That’s it!  It’s that simple.  Just turn your omelet pan to low heat once you pour the eggs in.  Let the eggs cook on the bottom just long enough for you to then use a rubber spatula and gently roll the eggs twice.  Let the eggs cook over the low heat until it’s cooked through.

Mexican Omelet

Mexican Omelet
Serves 1


  • 1 tsp ghee
  • 1 jalapeño pepper
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp chopped green onions
  • 2 eggs
  • 1 tbsp coconut milk
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/8 tsp salt & pepper
  • Garnish: 1/2 avocado
  • Garnish: hot sauce, salsa, or fresh pico


  1. Heat the ghee in an omelet pan over medium heat.
  2. Slice the jalapeño pepper into thin slices.
  3. Sauté the jalapeño in the pan for 1 minute, until fragrant.
  4. Meanwhile, chop the cilantro and green onions.
  5. Whisk together the eggs, coconut milk, cilantro, green onions, smoked paprika, chili powder, salt, and pepper in a small bowl.
  6. Add the egg mixture to the pan and cook until eggs are done.
  7. Garnish with sliced avocado and your choice of hot sauce, salsa, or fresh pico.


Add or replace spices for different flavor combinations:

  • cumin
  • chipotle powder
  • cayenne pepper

Serve with:

Serve this Mexican Omelet along with chorizo-stuffed Kolaches or Paleo Biscuits.

Paleo Biscuits

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