|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 3g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If omelets are standard morning fare in your household, this recipe will be a nice change from the routine American version. What makes this Mexican-style omelet stand out is the seasoning—cumin and garlic powder contribute an earthy, warm spice—and the filling of salsa and gooey cheese.
Crema (or sour cream) is also another surprise ingredient, making for a tender and creamy omelet. Crema is very similar to sour cream, but is richer and thicker; it has a higher fat content, closer to crème fraîche's 30 percent, which makes it better to cook with than sour cream—the fat helps to prevent curdling. If you can't find crema, however, you can use sour cream.
This Mexican-style omelet calls for Monterey or Colby Jack cheese; Monterey is light in color and milder in taste with a little sweetness, while Colby brings a bit of nuttiness and an orange hue to the dish. Choose whichever cheese you prefer, or swap it out for a favorite when making omelets.
This tortilla de huevos, which means "egg tortilla," is filled with cheese and a little fresh salsa, adding a bit of color, brightness, and texture to the omelet. Feel free to serve the Mexican-style omelet with sliced avocado or even a little guacamole.
Gather the ingredients.
Beat the eggs, crema, salt, cumin, and garlic powder together in a bowl or large measuring cup.
Heat the oil or lard in a medium frying pan set over medium heat. Pour in the egg mixture and turn the heat to the lowest setting. Let the egg cook until almost set; if the eggs are browning, the pan is too hot.
Carefully flip over the omelet to cook the other side.
Place the cheese and salsa on half of the omelet and fold the other half over the top. Cover the pan with a lid or a piece of aluminum foil for about 3 minutes to help melt the cheese.
Slide the omelet onto a plate and serve immediately.
To make flipping the omelet easier, you can slide the omelet out of the pan onto a plate and then place the pan upside down on top of the plate. Turn pan and plate over so the omelet falls back into the pan to cook the other side.
- Add some chopped green bell pepper with the cheese and salsa.
- If you like a bit of spice, either use a hot salsa or add some chopped chiles along with the cheese and salsa.
- Turn it into a "loaded omelet" by also filling it with black beans, corn, avocado, and cilantro.