Ole Omelet Recipe
Ole Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My family loves omelets after church on Sundays," comments Karen Stephens of Noble, Illinois. "These cook quickly and satisfy big appetites in a hurry."
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3 eggs
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 slices process American cheese, halved
  • 2 tablespoons salsa
  • 2 tablespoons chopped green chilies, optional
  • 2 tablespoons chopped mushrooms, optional
  • Additional salsa and sour cream, optional

Directions

In a small bowl, beat eggs, salt and pepper. Coat a 10-in. skillet with cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift the edges, letting uncooked portion flow underneath.
When eggs are nearly set, place cheese, salsa, chilies and mushrooms if desired over half of eggs; fold in half. Cover and let stand for 1-2 minutes or until cheese is melted. Serve with additional salsa and sour cream if desired. Yield: 1-2 servings.
Originally published as Ole Omelet in Quick Cooking March/April 1999, p12

Nutritional Facts

1 piece: 180 calories, 12g fat (5g saturated fat), 332mg cholesterol, 565mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 13g protein.

  • 3 eggs
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 slices process American cheese, halved
  • 2 tablespoons salsa
  • 2 tablespoons chopped green chilies, optional
  • 2 tablespoons chopped mushrooms, optional
  • Additional salsa and sour cream, optional
  1. In a small bowl, beat eggs, salt and pepper. Coat a 10-in. skillet with cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift the edges, letting uncooked portion flow underneath.
  2. When eggs are nearly set, place cheese, salsa, chilies and mushrooms if desired over half of eggs; fold in half. Cover and let stand for 1-2 minutes or until cheese is melted. Serve with additional salsa and sour cream if desired. Yield: 1-2 servings.
Originally published as Ole Omelet in Quick Cooking March/April 1999, p12

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MY REVIEW
8704125 User ID: 1254060 216554
Reviewed Jan. 1, 2015

"easy to customize for varying tastes. My wife likes mango salsa and doesn't much care for mushrooms or cilantro, so I made hers first. I like it hot, so I stuffed mine with medium salsa, chopped Meadow Mushrooms that I harvested and dried last fall, cilantro, roasted green peppers and drizzled Chalula hot sauce over the top. We both had them our way and loved it!"

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