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Mexicali Omelet

I especially like this recipe because I can fix just one omelet that serves and completely satisfies the two of us, notes Cynthia Monachino Webb on Kenmore, New York. It also makes a fun, filling and colorful dish for holiday brunches.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 3 eggs
  • 2 tablespoons water
  • 1 flour tortilla (10 inches)
  • 1/2 cup shredded Monterey Jack cheese
  • 3/4 cup chopped deli turkey
  • 1-1/2 cups shredded lettuce
  • 1/4 cup salsa
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons sour cream
  • 1 tablespoon chopped red onion


  • In a bowl, beat the eggs and water. Pour into a nonstick 10-in. skillet coated with cooking spray. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are completely set, top with the tortilla, cheese and turkey.
  • Fold omelet in half; cut in two. Serve on lettuce with salsa, olives, sour cream and onion.

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