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Southwestern Skillet Omelette

For a flavorful and filling breakfast, we’re going to the Southwest for some inspiration! This recipe spices up the traditional omelette with ingredients like peppers, black beans, onions, and of course, Craic Sauce. Serves three people or two that are ready for a big breakfast!


Mill City Red


40 shades of 
green chilli




  • 8 eggs

  • 2 tablespoons olive oil

  • ⅓ cup chopped yellow onion

  • ⅔ cup Mexican blend cheese

  • ⅓ cup black beans

  • ¼ cup chopped green pepper

  • ¼ cup tablespoons chopped red pepper

  • ⅓ cup diced tomato

  • 3 medium bunches of cilantro

  • 1 avocado

  • 1 tablespoon 40 Shades of Green Chilli Sauce

  • 1 tablespoon Mill City Red

  • Salt and pepper


  1. Beat the eggs in a medium bowl until frothy, and add a quick pour of 40 Shades of Green Chilli and a pinch of salt and pepper. Set aside and preheat oven to 400 F

  2. Chop and prepare all peppers, onions, tomatoes, cilantro and other ingredients.

  3. Set a small non-stick oven ready or cast iron skillet over medium-high heat. Add olive oil, allow to get hot - then add onions and peppers. Sauté 3 to 5 minutes until onions and peppers are soft and begin to brown.

  4. Add eggs and use a spatula to stir eggs into vegetable mixture to evenly distribute ingredients, cooking for about 2-3 minutes or until eggs are set. Sprinkle evenly with tomatoes, black beans, cilantro and cheese.

  5. Transfer skillet to oven and cook for 10 minutes or until eggs are set and cheese is melted. 

  6. Remove from the oven and cut the omelette into wedges. 

  7. Place avocado on the plate alongside or on the omelette. Add however much you’d like of 40 Shades of Green Chilli and Mill City Red to the omelette for Christmas style! (Red and Green Chilli) Enjoy!

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