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Mexican Omelet

 Mexican Omelet
Through the years, my family has enjoyed this tasty omelet for brunch. Now, as a 71-year-old farm wife, I often prepare it for friends as we gather for our many "senior" functions.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 flour tortillas (8 inches), coarsely chopped
  • 2 tablespoons butter
  • 8 eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 large ripe avocado, chopped
  • 3/4 cup sour cream, divided
  • 3 tablespoons chopped fresh or canned green chiles
  • 1 tablespoon lemon juice
  • 1 medium tomato, chopped

Directions

  • In an 8-in. skillet, saute tortilla in butter until softened, about 2
  • minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over
  • tortilla in skillet; cook over medium heat. As eggs set, lift edges,
  • letting uncooked portions flow underneath. When eggs are set, remove
  • from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2
  • cup sour cream, chiles and lemon juice; spread over half of the
  • omelet. Fold omelet in half and transfer to a warm platter. Top with
  • tomato and remaining cheese and sour cream. Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 518 calories, 40 g fat (18 g saturated fat), 495 mg cholesterol, 576 mg sodium,

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Mexican Omelet (continued)

Nutritional Facts: 15 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.