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Breakfast Omelette

Total Time

Prep/Total Time: 15 min.


1 serving

"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."


  • 2 eggs
  • 3 tablespoons water
  • 1/2 teaspoon minced chives
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dill weed
  • 1 tablespoon butter
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup salsa
  • Sour cream and additional salsa, optional


  1. In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture.
  2. As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired.

Nutrition Facts

1 each: 371 calories, 29g fat (16g saturated fat), 486mg cholesterol, 994mg sodium, 4g carbohydrate (3g sugars, 2g fiber), 19g protein.

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