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Spanish Omelet Recipe

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Wake up your taste buds with a yummy Mexican-flavored omelet that features warm refried beans, salsa and shredded cheese. Whip up this satisfying hot breakfast in 15 minutes flat; spice it up with a hot salsa or add sizzling cooked bacon for a smoky twist. —Teresa Gunnell, Lovettsville, Virginia

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Spanish Omelet Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

6 eggs
1/4 cup water
1 cup refried beans, warmed
1/4 cup chopped red onion
1/2 cup shredded Mexican cheese blend, divided
1/4 cup salsa

Directions

Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese. Yield: 2 servings.

Originally published as Spanish Omelet in Simple & Delicious December/January 2013, p33

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Spanish Omelet

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(1-1) of 1 reviews

Reviewed on Feb. 22, 2013 by sbethowens

It was a nice variation on the omelet theme. We didn't add the water to the eggs, as I can't ever follow a recipe, but they were delicious. My husband said we could have them again. My 3 year old son appreciated the black olives that I added to his.