Southwestern Omelet

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “Southern Living; simple and easy”


  • 8eggs, beaten
  • 1/2 cupwater
  • 1/4 teaspoonsalt
  • 1 (4ounce) cans chopped green chilies, drained
  • 1/4 cupfinely chopped onion
  • 1/4 cup butter or 1/4 cupmargarine, divided
  • 1cupshredded monterey jack cheese or 1cupcheddar cheese
  • 1 (8ounce) jarstaco sauce or 1 (8ounce) jars picante sauce
  • Directions

  • Mix together eggs, water, and salt.
  • Stir in chiles and onion.
  • For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
  • Pour in one-fourth of egg mixture.
  • As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
  • When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
  • Fold omelet in half, and place on a warm platter.
  • Repeat procedure with remaining ingredients.
  • Serve with taco sauce.
  • Reviews

  • “Very good.I liked how water was added instead of milk.I didn’t have it with taco sauce, Also I added bacon and sausage to mine.But very good nonetheless.”

  • “Easy straight forward omelet that has great flavor. Adding water instead of milk give the omelete a slightly different, pleasing texture. If I say chewy that is too strong an adjective, not spongy but just slightlydifferent.I liked it.I used Jalapeno Gouda for the cheese and added 2 slices crisp real bacon chopped up & pre fried. Thanks Nurse Di for a lovely Sunday Brunch”