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.
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….
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.
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.
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!
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
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 :/