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Chicken fajitas for breakfast

My name is Meagan and I am the author, cook, baker, and photographer for A Zesty Bite. I absolutely love food of all kinds... You can’t go wrong with bacon, bread, chocolate, a few veggies and desserts! I am definitely a southern girl wh...

All your favorite fajita flavors in an omelet

Omelets are quite fun to make once you get over the initial fear of making them. This chicken fajita omelet will satisfy both your Mexican food and breakfast cravings.

All your favorite fajita flavors in an omelet

Waking up on the weekend and having a nice, relaxing breakfast with my family is my happy place. During the week, my breakfast items are cereal, pancakes or toast slathered with mashed avocado. It's on the weekend when I pull out all the big items, like bacon, hash browns, waffles and, of course, omelets. There is just something comforting about building your own omelet to include all your favorite flavors. Mine, of course, would be loaded with Mexican flavors, like this chicken fajita omelet. You can have this dish for breakfast or even make it for lunch or dinner. Breakfast for dinner is never a bad idea.

All your favorite fajita flavors in an omelet

Chicken fajita omelet and cilantro cream sauce recipe

Serves 2-3


For the cream sauce

  • 1/4 teaspoon minced garlic
  • 1/4 cup plain Greek yogurt
  • 1/3 cup cilantro
  • 1/8 teaspoon paprika
  • Pinch salt

For the filling

  • 1 teaspoon olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 red onion, sliced into rings and then cut in half
  • 8 ounces store-bought cooked fajita chicken
  • 4 large eggs
  • Coconut oil spray
  • 1/2 cup shredded Mexican cheese blend


For the cream sauce

  1. Place all the ingredients into a food processor, and blend until smooth. Pour the sauce into a bowl, cover it with saran wrap, and place it in the refrigerator until ready to use.

For the filling

  1. Into a sauté pan over medium heat, add the olive oil.
  2. Add the red onions to the pan, and let them cook for 5 minutes. Then add the chicken and bell peppers. Let them cook for an additional 5 minutes.
  3. Coat a large sauté pan on low heat with coconut oil spray.
  4. In a small bowl, add the eggs, and beat them with a fork for about a minute. Add them to the pan, and twirl the pan to coat the bottom.
  5. Cook for 1 to 2 minutes, and then add 1/4 cup of cheese to 1 side of the egg. Top with the chicken-and-vegetable mixture. Cook for an additional minute, and then flip 1 side over so the omelet is complete. Slide the omelet onto a plate.
  6. Top with the cilantro cream sauce, and serve.

More omelet recipes

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Goat cheese and fresh herb omelet
Shrimp omelet

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