Back to Breakfast Omelette

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Breakfast Omelette Recipe

Breakfast Omelette Recipe

"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. YIELD: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

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.

Nutritional Facts

1 each: 371 calories, 29g fat (16g saturated fat), 486mg cholesterol, 994mg sodium, 4g carbohydrate (3g sugars, 2g fiber), 19g protein.

Reviews for Breakfast Omelette

Loading Image

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.