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Ole Omelet

"My family loves omelets after church on Sundays," comments Karen Stephens of Noble, Illinois. "These cook quickly and satisfy big appetites in a hurry."
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1-2 servings


  • 3 large eggs
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 slices American cheese, halved
  • 2 tablespoons salsa
  • 2 tablespoons chopped green chiles, optional
  • 2 tablespoons chopped mushrooms, optional
  • Additional salsa and sour cream, optional


  • In a small bowl, beat eggs, salt and pepper. Coat a 10-in. skillet with cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
  • When eggs are nearly set, place cheese, salsa and, if desired, chiles and mushrooms over half of eggs; fold in half. Cover and let stand until cheese is melted, 1-2 minutes. If desired, serve with additional salsa and sour cream.
Nutrition Facts
1 piece: 180 calories, 12g fat (5g saturated fat), 332mg cholesterol, 565mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 13g protein.

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Average Rating:
  • Lady Fingers
    Sep 25, 2017

    A great basic recipe. For a smaller omelet, use an 8" skillet and two eggs.

  • 8704125
    Jan 1, 2015

    Easy to customize for varying tastes. My wife likes mango salsa and doesn't much care for mushrooms or cilantro, so I made hers first. I like it hot, so I stuffed mine with medium salsa, chopped Meadow Mushrooms that I harvested and dried last fall, cilantro, roasted green peppers and drizzled Chalula hot sauce over the top. We both had them our way and loved it!