Breakfast & Brunchbellyfull5.0
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!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 375 degrees F. Lightly grease a 9-inch pie plate with nonstick cooking spray.
2
Pour the salsa into the pie plate; spread around to coat the bottom.
3
Sprinkle the cheese evenly on top of the salsa.
4
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.
(1 cup) shredded sharp cheddar cheese4 ounces(1 cup) shredded monterey jack cheese4 ounceslarge eggs6sour cream1 cup
5
Bake for ⏱️ 30-40 minutes until firm and a tester inserted near the center comes out clean.
6
Let stand ⏱️ 5-10 minutes before cutting.
7
Garnish with cherry tomatoes, avocado, chopped parsley, and additional salsa, if desired.
(1 cup) shredded sharp cheddar cheese4 ounces(1 cup) shredded monterey jack cheese4 ouncescherry tomatoes, avocado, chopped parsley (, for serving, optional)
8
NOTE: for recipe variations and storage, please refer to the full article.
Nutrition Facts
calories
225 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
546 mg
protein Content
13 g
trans Fat Content
1 g
cholesterol Content
182 mg
carbohydrate Content
3 g
saturated Fat Content
10 g
unsaturated Fat Content
6 g
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