Mexican Omelet

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Oct. 01, 2022
Through the years, my family has enjoyed this tasty omelet for brunch. Now, as a 71-year-old farm wife, I often prepare it for friends as we gather for our many "senior" functions.


  • 1 flour tortillas (8 inches), coarsely chopped
  • 2 tablespoons butter
  • 8 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 large ripe avocado, chopped
  • 3/4 cup sour cream, divided
  • 3 tablespoons chopped fresh or canned green chiles
  • 1 tablespoon lemon juice
  • 1 medium tomato, chopped


  1. In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.