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Super-Stuffed Omelet

 Super-Stuffed Omelet
Ken Leth of Aurora, Colorado tucks omelet ingredients into a tortilla wrap for a hearty breakfast dish.
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup chopped fresh tomato
  • 2 large mushrooms, sliced
  • 2 tablespoons finely chopped green or sweet red pepper
  • 1 tablespoon diced onion
  • 3 eggs
  • 1/4 cup 2% milk
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • Pepper to taste
  • 4 spinach leaves
  • 2 slices cheddar cheese
  • 1 flour tortilla (10 inches)
  • 2 slices deli ham
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Sour cream and salsa, optional


  • In a 10-in. nonstick skillet, coated with cooking spray, saute the
  • tomato, mushrooms, green pepper and onion until tender; remove and
  • set aside.
  • In a small bowl, whisk the eggs, milk, parsley, basil and pepper.
  • Pour into skillet,; cook over medium heat. As the eggs set, lift
  • edges, letting uncooked portion flow underneath. When eggs are set,
  • top with spinach, cheese slices and tortilla.
  • Invert pan to flip omelet; return omelet to pan, tortilla side down.

2 of 2

Super-Stuffed Omelet (continued)

Directions (continued)

  • Place ham and sauteed vegetables on one side of omelet. Sprinkle
  • with 3/4 cup shredded cheese; fold the omelet over filling. Cover
  • and let stand for 1-1/2 minutes or until cheese is melted. Remove
  • from the heat. Top with remaining shredded cheese. Serve with salsa
  • and sour cream if desired. Yield: 2 servings.
Nutritional Facts: 1/2 omelet equals 629 calories, 39 g fat (20 g saturated fat), 423 mg cholesterol, 1,063 mg sodium, 29 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.