Mexican Omelet

Recipe Description

* [ Original recipe]
* Prep Time: 15 minutes | Cook Time: 25 minutes
* Makes 6 servings


  • 1 pound lean ground beef or lean ground round
  • 1 small onion, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ green bell pepper, seeded and chopped
  • ½ red bell pepper, seeded and chopped
  • ½ cup mild salsa
  • egg substitute|Egg Beaters Egg Whites, 16 oz. container
  • dash pepper
  • 1 teaspoons margarine
  • ½ cup shredded cheddar cheese, 2% milk, reduced fat
  • salsa, sour cream and green onions (optional)


  1. Cook beef and onion in a large skillet over medium-high heat until meat is browned and onion is tender; drain.
  2. Add chili powder and next 4 ingredients and simmer over medium-low heat 5 to 7 minutes or until vegetables are slightly tender.
  3. Whisk together Egg Beaters and pepper.
  4. Melt margarine in skillet coated with cooking spray, rotating pan to coat bottom evenly. Add half of egg mixture. As egg mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath. Flip omelet over.
  5. Sprinkle one side of omelet with ½ meat mixture and ? cup cheese. Slide out onto plate, folding omelet over filling. Keep warm and repeat process with remaining omelet.
  6. Serve with salsa, sour cream and green onions, if desired.
This article uses material from the "Mexican Omelet" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License