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Breakfast Omelette Recipe
Breakfast Omelette Recipe photo by Taste of Home

Breakfast Omelette Recipe

Publisher Photo
"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 1 servings

Ingredients

  • 2 eggs
  • 3 tablespoons water
  • 1/2 teaspoon minced chives
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dill weed
  • 1 tablespoon butter
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup salsa
  • Sour cream and additional salsa, optional

Nutritional Facts

1 serving (1 each) equals 371 calories, 29 g fat (16 g saturated fat), 486 mg cholesterol, 994 mg sodium, 4 g carbohydrate, 2 g fiber, 19 g protein.

Directions

  1. In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture.
  2. As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired. Yield: 1 serving.
Originally published as Ole Omelet in Taste of Home April/May 2004, p47

Nutritional Facts

1 serving (1 each) equals 371 calories, 29 g fat (16 g saturated fat), 486 mg cholesterol, 994 mg sodium, 4 g carbohydrate, 2 g fiber, 19 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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