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Ole Omelet

 Ole Omelet
"My family loves omelets after church on Sundays," comments Karen Stephens of Noble, Illinois. "These cook quickly and satisfy big appetites in a hurry."
1-2 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 180 calories, 12 g fat (5 g saturated fat), 332 mg cholesterol, 565 mg sodium, 3 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling

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Ole Omelet (continued)

Wine (continued)