This Mexican Omelet Pie is a tender and thick omelet with a fiesta of flavor. This is a wonderful low carb, gluten free, vegetarian dish, great for breakfast, brunch, or dinner!
Looking for something more traditional? Don’t miss our classic Cheese Omelette.
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Our friends got chickens about a year ago. Apparently the hens laid so many eggs, they got sick of them and ended up giving a bunch away to friends and neighbors. What I wouldn’t have given to live right next door!
I can’t imagine getting tired of eggs. I use them A LOT. A dozen? Pffft. Gimme the pack of 18, please.
I’ve always enjoyed the combo of eggs with salsa, like in Huevos Rancheros and Migas, so I knew this Mexican Omelet Pie would be a winner. I made it a few weeks ago for dinner and it was! So I made it again for breakfast a few days later. See, 12 eggs right there. Gone! Now I make it regularly. We need our own chickens….
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Thick Omelet Pie Recipe
Here’s what you’ll need to make this thick egg omelet:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs: Our star ingredient. Can’t make an egg omelet without eggs!
- Cheese: A combination of sharp cheddar and Monterey Jack cheeses. Grated fresh off the block for optimal results. Pre-grated cheese doesn’t have as much flavor and is usually coated in cellulose.
- Sour cream: This makes the omelet nice and creamy with just a subtle tangy flavor.
- Salsa: You can use medium or hot, depending on your taste. We often use our homemade restaurant-style salsa recipe.
- Seasonings: Garlic powder, onion powder, dried mustard, and kosher salt.
- For garnish: Cherry tomatoes, rip avocado, fresh chopped parsley. Or fresh pico de gallo is awesome.
Recipe Variations
This omelette recipe is pretty versatile and a good jumping off point if you want to jazz things up a bit. Here are some suggestions:
- Add in some vegetables: Some sautéed mushrooms or diced up bell peppers would be delicious mixed into the filing.
- Need meat? A bit of cooked and crumbled chorizo would be a delicious addition.
- Switch to a different cheese: So many possibilities with the cheese. Use pepper jack for more heat, swiss for a nutty flavor, or gouda for a more smoky flavor.
- Use plain Greek yogurt: Greek yogurt can replace the sour cream, if preferred.
- Alter the seasoning: Add in a pinch of cayenne if you like your food spicy, or American-style chili powder for a smoky element. You could also use taco seasoning.
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Storing Leftovers
This thick egg omelet is best served right after baking while it’s fresh, but you can certainly stash any leftovers in the fridge or freezer.
- Leftovers: cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely, then wrap well in plastic and again in foil and freeze for up to 2 months. Thaw overnight in the fridge
- Reheat: Reheat slices gently in the microwave for 10-20 seconds or cook at 350 degrees F for about 25 minutes or until warmed through.
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More Egg Recipes:
- Best Ever Scrambled Eggs
- Hash Brown Egg Casserole
- Hash Brown Crusted Quiche
- Egg Muffins
- Eggs in Purgatory
More Mexican-Inspired Recipes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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Mexican Omelet Pie
Ingredients
- 1/2 cup salsa (medium or hot, depending on your taste)
- 4 ounces (1 cup) shredded sharp cheddar cheese
- 4 ounces (1 cup) shredded monterey jack cheese
- 6 large eggs
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried mustard powder
- cherry tomatoes, avocado, chopped parsley , for serving, optional
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9-inch pie plate with nonstick cooking spray.
- Pour the salsa into the pie plate; spread around to coat the bottom.
- Sprinkle the cheese evenly on top of the salsa.
- In a medium bowl, whisk together the eggs, sour cream, salt, garlic powder, onion powder, and mustard powder until thoroughly combined. Pour mixture over the cheese.
- Bake for 30-40 minutes until firm and a tester inserted near the center comes out clean.
- Let stand 5-10 minutes before cutting.
- Garnish with cherry tomatoes, avocado, chopped parsley, and additional salsa, if desired.
- NOTE: for recipe variations and storage, please refer to the full article.
Nutrition
Other Notes
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Easy, delicious and no special ingredients needed!
This was easy and wonderful! I included pepperjack cheese for a little kick. No other changes. We loved it!
This was tasty! So simple to make. We enjoyed it very much.
This was last night’s dinner. I love recipes that I can make because I have all the ingredients on hand. I appreciate that many of your recipes are quick, easy and able to be made with my pantry items.
This. Looks. Great. & Delicious! I love salsa with eggs, too. And I have all the ingredients on hand right now along with eggs that I need to use ~ guess what I’m making tomorrow? The great thing about a dish like this (besides it being easy to make) is that one can have it for breakfast, lunch or dinner (or breakfast, lunch AND dinner!)
Wishing you a year of wonderful things, Amy! *Hugs*
Fantastic recipe!
Just this morning I was looking for ways to jazz up my boring omelet. Wish I saw this sooner!
So fluffy and tender with great flavor. We used hot salsa. Will make again for sure!
I added red and green peppers, fresh mushrooms, and onion. I am definitely going to make this again for Christmas morning.
So so yummy. I’ve now made this half a dozen times. We love it.
You know how many macarons I would make if I had my own chickens?! SO.MANY. Or ice cream. Or both, because one uses the whites and the other uses the yolks. Oh eggs, how I love thee.
This omelet looks fabulous!! Love the salsa addition.
I’m an egg addict. When I was eight and my mom would make my brothers and me eggs over-easy in the morning, I loved mine runny so much that once, while letting that warm liquid gold run all over my toast, I coined the phrase, “If it’s not spillin’, it’s not thrillin’.” :) Is it sad that the only reason I buy the 12-packs of eggs is because I’m afraid I’ll drop and break the 18-pack, and 18 is a lot harder to clean up than 12? Hah.
I love eggs too, especially “the runny kind!” This looks so good.
Love the sound of this!
I ate so many eggs when I was pregnant, I honestly can’t believe I didn’t get sick of them. But…EGGS. This was so delicious and easy.
Cheap, protein packed, endlessly adaptable. What’s not to love?? Mexican flavor + eggs is a winner every time. Loved this so much.
This was wonderful! We doused our slices with hot sauce!
I accidentally used Cream Cheese. Oops. I was wondering why I couldn’t get the eggs and cream cheese to incorporate. I guess we’ll see how it turns out. Ha!
Oh yikes! That’s definitely going to give it a different taste and texture, and probably not for the better :/