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Spanish Omelet

 Spanish Omelet
Wake up your taste buds with a yummy Mexican-flavored omelet that features warm refried beans, salsa and shredded cheese. Whip up this satisfying hot breakfast in 15 minutes flat; spice it up with a hot salsa or add sizzling cooked bacon for a smoky twist. —Teresa Gunnell, Lovettsville, Virginia
2 ServingsPrep/Total Time: 15 min.


  • 6 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


  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.