Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 flour tortillas (8 inches), coarsely chopped
  • 2 tablespoons butter
  • 8 eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) 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

Directions

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. Yield: 4 servings.
Originally published as Mexican Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p26

Nutritional Facts

1 piece: 518 calories, 40g fat (18g saturated fat), 495mg cholesterol, 576mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 23g protein.

  • 1 flour tortillas (8 inches), coarsely chopped
  • 2 tablespoons butter
  • 8 eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) 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. Yield: 4 servings.
Originally published as Mexican Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p26

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Pollyannabarss User ID: 2056603 43606
Reviewed Jul. 29, 2009

"This is our favorite omelet ever! The creamy avacado mixture makes it so good."

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