Print Options

Back to Breakfast Omelette >

Include these items:

Taste of Home Logo

Breakfast Omelette

 Breakfast Omelette
"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."
1 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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 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.

2 of 2

Breakfast Omelette (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.