This Mexican Omelet Pie is a tender and thick omelet with a fiesta of flavor. Great for breakfast, brunch, or dinner!
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.
They are frequently requested by the kids – usually Trevor’s first words after I pick him up from school is, “Mommy, can you make me an egg sandwich for lunch? The runny kind.” Omg, do I love that kid.
I’ve always enjoyed the combo of eggs with salsa, like in Huevos Rancheros, 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!
We need our own chickens….
other mexican inspired dishes we love!
Mexican Omelet Pie
- 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
- handful cherry tomatoes, optional
- fresh chopped parsley, optional
- 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.
- In a medium bowl, whisk the eggs and sour cream together until thoroughly combined. Pour over the cheese.
- Bake for 35-40 minutes until firm and a tester inserted near the center comes out clean.
- Let stand 5 minutes before cutting.
- Garnish with sliced cherry tomatoes, chopped parsley, and additional salsa, if desired.