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Veggie Omelette with Chipotle Sauce

20 mins
40 mins
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Omelette with mushrooms, spinach and avocado. Served with queso fresco and chopped cilantro. Served with a delicious chipotle sauce.


4 portions
  • 1 teaspoon corn oil
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 tomatoes, for the sauce
  • 2 chipotle chilies, dry, for the sauce
  • 2 allspices, for the sauce
  • 3/4 cups Vegetables soup, for the sauce
  • 1 tablespoon fresh coriander, for the sauce
  • 1 teaspoon salt, for the sauce
  • 1 teaspoon corn oil
  • 1/4 cups onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 pumpkins, sliced
  • 1 cup mushroom, sliced
  • 1 cup baby spinach
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper, ground
  • 8 eggs
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper
  • enough cooking spray oil
  • 1 Avocado from Mexico, cut into large cubes
  • 4 tablespoons fresh cheese, crumbled, for the garnish


For the sauce, in a saucepan over medium heat, warm the oil and sauté onion, garlic, tomato, chipotle and all spices until vegetables are soft. Pour in vegetable stock and season with salt. Cook for 10 minutes and reserve. Allow to cool.
In a blender, puree the preparation above until smooth. Return to saucepan and simmer for 10 minutes further and reserve warm.
For the omelette filling, in a pan over medium heat, warm olive oil and sauté onion with garlic until transparent. Add zucchini and mushrooms, and sauté for a few minutes, until softened. Add spinach. Cook another minute. Season with salt and pepper. Set aside.
In a bowl, whisk eggs with salt and pepper.
Pour a little of the whisked egg into a warm pan sprayed with cooking spray, and cook until set. Cover the saucepan, if necessary, until cooking is done. Reserve and repeat with remaining egg.
Fill the omelette with some of the vegetable filling previously prepared, add some avocado cubes and fold.
Pour some of the sauce on each plate, place omelette on center and garnish with queso fresco. Serve.


Serve the sauce on the plate as base. Place the omelette on top and garnish with queso fresco and chopped cilantro.


Add a shot of milk or sour cream to the whisked eggs to get a creamier omelette. If you don’t have dried chipotle, you can use canned or preserved in the adobo sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Nena Mayer de Cabrera
27/07/2020 11:34:48
Muy rica y fácil de hacer, me encantan todos los ingredientes 😋
Laura Rodriguez
08/07/2020 13:14:52
Delicioso y saludable.
Adriana Sánchez
21/08/2019 22:53:47

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