Tex-Mex Omelet

Daily Inspiration S


Spice up your breakfast with this Tex-Mex omelet.


★★★★★ 4 votes

20 Min
10 Min
Stove Top


  • 1/2 c
    tomato, chopped
  • 1 Tbsp
    pitted ripe olives, chopped
  • 1 Tbsp
    mild green chilies (canned), chopped
  • 1 Tbsp
  • 1/4 tsp
    dried oregano leaves
  • 4
  • 1 Tbsp
    skim milk
  • 1/4 c
    cheddar cheese, shredded
  • 2 Tbsp
    light sour cream
  • ·
    sliced avocado (optional)

How to Make Tex-Mex Omelet


  1. Spray nonstick cooking spray to a 10-inch skillet. Combine tomato, olives, chilies, salsa, oregano together and add to skillet. Cook over medium heat for 1-2 minutes or until hot, stirring occasionally. Remove mixture from skillet; set aside. Let skillet cool 1 minute; wipe skillet clean with paper towels.
  2. In a small bowl, combine eggs and milk; blend well. Spray skillet with cooking spray; return to heat over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3-4 minutes or until mixture is set , but top is still moist.
  3. Place cooked vegetables and 2 tbsp. cheese over half of the omelet. With spatula, loosen edge of omelet and fold other half over vegetables. Sprinkle with remaining cheese. Cover and cook 1 minute. Serve omelet with sliced avocado and sour cream.

Printable Recipe Card

About Tex-Mex Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy Healthy

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