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Mexican Omelet

By: Helen Sharp  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 220 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (8 inch) flour tortilla, coarsely chopped
  • 2 tablespoons butter or margarine
  • 8 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

Directions

  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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by mwgroome 
The avocado filling for this omelet is so yummy! I like to make my own guacemole, but I never... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by JBNewcomb 
My husband absolutely LOVED this. I only gave it 4 stars for my own opinion. lol But if you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by Lynette 
Absolutely delicious. I used a mixture of cheddar and jack cheese, other than that, I didn't... MORE

 
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