That Mexican Omelet

Prep Time
Cook Time
Ready In

Recipe: #39288

August 11, 2022

"All things yummy that we like in Mexican/Southwest cookery are here in this omelet"

Original is 2 servings


  • Serving Size: 1 (876.6 g)
  • Calories 1438.8
  • Total Fat - 104 g
  • Saturated Fat - 41.9 g
  • Cholesterol - 2791.5 mg
  • Sodium - 1635.6 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.9 g
  • Protein - 106.2 g
  • Calcium - 845.2 mg
  • Iron - 13.1 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a small bowl, mix avocado, sour cream, chilies, green onion, lemon juice, and Tabasco. Set aside.

Step 2

Preheat oven to 325-degrees F.

Step 3

Mix eggs with salt until blended. Melt butter in a 7 - 8 inch omelet pan. Add half the tortilla pieces and cook until soft. Pour in half the eggs and cook for 2 - 3 minutes, lifting eggs to allow un-cooked mixture to flow underneath. Do not cook firm; eggs must be very soft, for they will continue to cook in the oven. Sprinkle the top with cheese. Spread half the avocado filling over half the omelet. Place pan in oven and bake for 5 - 7 minutes or until cheese is melted. (Keep an eye on it because every oven is different and you don't want to over cook it). Fold in half to form into an omelet. Repeat for second omelet.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best flavor, use ripe avocados.
  • For a spicier omelet, use more canned green chilies.

  • Substitute Greek yogurt for the sour cream to reduce fat and calories while still providing a creamy texture. The benefit of this substitution is that it is a healthier option without sacrificing the flavor of the omelet.
  • Substitute cheddar cheese for the Monterey Jack cheese to add a sharper, more intense flavor. The benefit of this substitution is that it will add an extra layer of flavor to the omelet.

Tex-Mex Omelet Replace the Monterey Jack cheese with a combination of pepper jack cheese, cheddar cheese, and queso fresco. Replace the canned green chilies with 1/4 cup of fresh diced jalapeño peppers. Replace the Tabasco sauce with 1 teaspoon of chili powder. Add 1/4 cup of cooked black beans to the egg mixture.

Mexican-Style Rice: This Mexican-style rice is a flavorful side dish that pairs perfectly with the Mexican omelet. It is made with long grain white rice, diced tomatoes, jalapeños, onion, garlic, and cumin, and is the perfect accompaniment to the omelet's savory flavors.

Refried Beans: Refried beans are a classic accompaniment to Mexican-style rice. They are made with mashed pinto beans that are cooked with onion, garlic, and spices, and are a great source of protein and fiber. The creamy texture and savory flavors of the refried beans are the perfect complement to the Mexican-style rice.


Q: Can I use a different kind of cheese?

A: Yes, you can use a different kind of cheese. Just make sure it is a cheese that melts well and complements the other flavors in the omelet.

Q: How long should I cook the omelet?

A: Depending on the size of your omelet and the heat of your stove, the cooking time can vary. Generally, you should cook the omelet for about 3 minutes on each side, or until the cheese is melted and the eggs are cooked through.

1 Reviews


This is unlike any omlete I've ever made and eaten. I LOVED the avocado filling! In fact, I used a spoon and ate the rest of the filling as is (since I halved the egg part of the recipe). So good! The directions were spot on and the omlete was perfectly cooked. Thank you!


review by:
(20 May 2023)

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Fun facts:

The Monterey Jack cheese used in this omelet is a type of cheese that was first made in the Mexican Franciscan missions of Monterey, California in the late 18th century.

The Tabasco sauce used in this recipe is a type of hot sauce made from tabasco peppers, originally created by Edmund McIlhenny in 1868 in Louisiana. It is one of the oldest brands of hot sauce still in production today.