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Microwave Mexican Omelet

Microwave Mexican OmeletRecipe courtesy of the American Egg Board.

Recipe Ingredients:

2 large eggs
2 tablespoons water
1 teaspoon butter
Shredded Mexican cheese blend
Chunky salsa

Cooking Directions:

  1. Beat eggs and water in small bowl until blended.
  2. Microwave butter in a 9-inch glass pie plate on HIGH until melted, about 30 seconds. Tilt plate to coat bottom evenly.
  3. Pour egg mixture into hot pie plate. Cover tightly with plastic wrap, leaving a small vent.
  4. Microwave on HIGH 1 3/4 to 2 minutes. Do not stir.
  5. When top is thickened and no visible liquid egg remains, Season with salt and ground black pepper, if desired.
  6. Place half of the cheese on one half of the omelet. Fold omelet in half with turner; sprinkle with remaining cheese.
  7. Microwave on HIGH 10 seconds or until cheese melts. Serve with salsa.

Makes 1 serving.


  • The secret of success. A tight cover is essential to achieve a tender, easily rolled or folded omelet in the microwave. It makes stirring unnecessary, and it traps steam, which promotes even cooking.
  • Microwave ovens vary. Cook times may need to be adjusted.

Note: Nutrition information per omelet includes 1/4 cup Mexican cheese blend, 1/4 cup salsa.

Nutritional Information Per Serving (1 recipe): Calories: 293; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 407mg; Total Carbs: 6g; Fiber: 1g; Protein: 19g; Sodium: 784mg.

Recipe and photograph courtesy of the American Egg Board.