Best Huevos Sonora Mexican Omelette Recipes

Mexican Omelette image

Provided by Matty B

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

3 eggs
2 tablespoons milk
1/2 teaspoon parsley (optional)
1 tablespoon vegetable oil
1/4 cup chopped green pepper
1/2 cup salsa, drained
1/2 cup shredded monterey jack cheese

Steps:

Combine first three ingredients in bowl and mix well.
Heat up small skillet with oil over medium heat, add mixed ingredients.
As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
When omelette is relatively solid add other ingredients and allow cheese to melt.
Fold in half and serve.
Enjoy!

Huevos Sonora (Mexican Omelette) image

Provided by Charishma_Ramchanda

Categories Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

3 eggs, beaten with
salt and pepper
1/2 avocado, peeled and julienned
1/2 tomatoes, peeled and chopped
2 tablespoons cheddar cheese, grated
oil

Steps:

Nutrition Facts : Calories 224.7, Fat 17.2, SaturatedFat 4.9, Cholesterol 324.7, Sodium 153.9, Carbohydrate 6.2, Fiber 3.7, Sugar 1.8, Protein 12.5

Huevos con Setas (Wild Mushroom Omelet) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

1 tablespoon finely chopped parsley
1/4 bunch epazote
1 large tomato, seeded and diced
1/8 cup, plus 1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1/4 bunch thyme
1/2 pound wild mushrooms: Morels, Shiitake, Oyster, wiped clean
3 extralarge eggs
1 tablespoon milk
Salt and freshly ground black pepper

Steps:

In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.
Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.
Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.
Cut in two and top each half with a spoonful of the salsa.

Mexican Omelet image

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 flour tortillas (8 inches), coarsely chopped
2 tablespoons butter
8 large eggs
1 tablespoon water
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese, divided
1 large ripe avocado, chopped
3/4 cup sour cream, divided
3 tablespoons chopped fresh or canned green chiles
1 tablespoon lemon juice
1 medium tomato, chopped

Steps:

In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.

Nutrition Facts :