Spanish Omelet Recipe
Spanish Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. —Teresa Gunnell, Lovettsville, Virginia
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 large eggs
  • 1/4 cup water
  • 1 cup refried beans, warmed
  • 1/4 cup chopped red onion
  • 1/2 cup shredded Mexican cheese blend, divided
  • 1/4 cup salsa

Directions

Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese. Yield: 2 servings.
Originally published as Spanish Omelet in Simple & Delicious December/January 2013, p33

Nutritional Facts

1 omelet: 450 calories, 26g fat (10g saturated fat), 583mg cholesterol, 944mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 31g protein.

  • 6 large eggs
  • 1/4 cup water
  • 1 cup refried beans, warmed
  • 1/4 cup chopped red onion
  • 1/2 cup shredded Mexican cheese blend, divided
  • 1/4 cup salsa
  1. Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges).
  2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese. Yield: 2 servings.
Originally published as Spanish Omelet in Simple & Delicious December/January 2013, p33

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Reviews forSpanish Omelet

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MY REVIEW
ms11145 User ID: 1604521 260572
Reviewed Jan. 31, 2017

"I fix omelets once a week. This will definitely be in the rotation. The only thing I did differently is that I subbed milk for the water."

MY REVIEW
sbethowens User ID: 5005443 185192
Reviewed Feb. 22, 2013

"It was a nice variation on the omelet theme. We didn't add the water to the eggs, as I can't ever follow a recipe, but they were delicious. My husband said we could have them again. My 3 year old son appreciated the black olives that I added to his."

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