Mexican Omelet


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Easy Mexican style juicy omelet in no time at all. If you like it spicy, add some jalapeños and/or spicy salsa instead.

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Enderby, B.C.


  • 3 eggs
  • 1 Tbs. water (or milk)
  • 3 fresh mushrooms, cut into thick slices
  • 1 green onion, chopped
  • 2 Tbs. medium salsa
  • 1/4 C. cheddar cheese, shredded

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Whisk eggs and water together. Stir in mushrooms and green onions. Place in oiled no-stick frying pan. Cook egg mixture until set on one side, flip and cook on the other side. As cooking on other side, place salsa and cheddar cheese on one half of the eggs. Flip the other half over top of the salsa and cheese. Put lid on frying pan to melt the cheese (approx. 2 minutes). Flip onto your plate and eat.

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