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Spanish Omelet Recipe
Spanish Omelet Recipe photo by Taste of Home

Spanish Omelet Recipe

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Wake up your taste buds with the yummy flavors of 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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


  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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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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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