Mexican Omelet Pie
This Mexican Omelet Pie is a tender and thick omelet with a fiesta of flavor. A delicious low carb option, great for breakfast, brunch, or dinner!
Servings: 8
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
Calories: 225kcal | Carbohydrates: 3g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 546mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 1mg