Mexican Omelet With Crema and Salsa

Mexican Omelete- Tortilla de Huevos
Armando Mejía / EyeEm / Getty Images
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Serving: 1 serving
Yield: 1 omelet
Nutrition Facts (per serving)
382 Calories
31g Fat
5g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 382
% Daily Value*
Total Fat 31g 40%
Saturated Fat 14g 69%
Cholesterol 423mg 141%
Sodium 822mg 36%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 21g
Vitamin C 1mg 4%
Calcium 293mg 23%
Iron 2mg 12%
Potassium 290mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 2 large eggs, beaten

  • 2 tablespoons crema, or sour cream

  • Pinch of salt

  • Pinch of cumin

  • Pinch of garlic powder

  • 1 teaspoon oil or lard

  • 1/4 cup shredded Monterey or Colby Jack cheese

  • 1/8 cup fresh salsa, drained of juices

Steps to Make It

  1. Gather the ingredients.

  2. Beat the eggs, crema, salt, cumin, and garlic powder together in a bowl or large measuring cup.

  3. 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.

  4. Carefully flip over the omelet to cook the other side.

  5. 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.

  6. Slide the omelet onto a plate and serve immediately.

  7. Enjoy.


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.

Recipe Variations

  • 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.