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Hearty Mexican Omelet

Hearty enough for brunch, lunch or even dinner, this tasty omelet from our Test Kitchen boasts tangy Southwest appeal.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1/2 cup chopped avocado
  • 2 tablespoons sour cream
  • 2 tablespoons chopped green chilies
  • 1 tablespoon chopped onion
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • Dash hot pepper sauce
  • 2 tablespoons butter
  • 1 corn tortilla (6 inches), cut into 1/2-inch pieces
  • 4 eggs
  • 1/2 cup shredded Monterey Jack cheese
  • Salsa, optional


  • In a small bowl, combine the avocado, sour cream, chilies, onion, lemon juice, salt if desired, pepper and hot pepper sauce; set aside.
  • In a 10-in. nonstick skillet, melt butter over medium-high heat. Add tortilla pieces; cook for 2 minutes or until softened. Meanwhile, whisk eggs. Add eggs 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 avocado mixture over one side and sprinkle with cheese; fold other side over filling.
  • Invert omelet onto a plate to serve. Cover and let stand for 1-1/2 minutes or until cheese is melted. Serve with salsa if desired.
Nutrition Facts
1/2 each: 608 calories, 39g fat (18g saturated fat), 90mg cholesterol, 1181mg sodium, 28g carbohydrate (8g sugars, 6g fiber), 47g protein.

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