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Publisher Photo
I especially like this recipe because I can fix just one omelet that serves and completely satisfies the two of us, notes Cynthia Monachino Webb on Kenmore, New York. It also makes a fun, filling and colorful dish for holiday brunches.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 eggs
  • 2 tablespoons water
  • 1 flour tortilla (10 inches)
  • 1/2 cup shredded Monterey Jack cheese
  • 3/4 cup chopped deli turkey
  • 1-1/2 cups shredded lettuce
  • 1/4 cup salsa
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons sour cream
  • 1 tablespoon chopped red onion

Directions

In a bowl, beat the eggs and water. Pour into a nonstick 10-in. skillet coated with cooking spray. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are completely set, top with the tortilla, cheese and turkey.
Fold omelet in half; cut in two. Serve on lettuce with salsa, olives, sour cream and onion. Yield: 2 servings.
Originally published as Mexicali Omelet in Country Woman November/December 2004, p37

  • 3 eggs
  • 2 tablespoons water
  • 1 flour tortilla (10 inches)
  • 1/2 cup shredded Monterey Jack cheese
  • 3/4 cup chopped deli turkey
  • 1-1/2 cups shredded lettuce
  • 1/4 cup salsa
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons sour cream
  • 1 tablespoon chopped red onion
  1. In a bowl, beat the eggs and water. Pour into a nonstick 10-in. skillet coated with cooking spray. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are completely set, top with the tortilla, cheese and turkey.
  2. Fold omelet in half; cut in two. Serve on lettuce with salsa, olives, sour cream and onion. Yield: 2 servings.
Originally published as Mexicali Omelet in Country Woman November/December 2004, p37

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