Mexican-Style Omelet
Mexican-Style Omelet
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Mexican-Style Omelet

30 MIN
25 MIN






  1. With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 9-inch (23 cm) non-stick ovenproof skillet.
  2. In a small bowl, combine the flour, baking powder and chili powder. Season with salt and pepper.
  3. In another bowl, whisk together the eggs and flour mixture. Stir in the milk and cheese. Pour the mixture into the skillet.
  4. Bake for 20 to 25 minutes or until the edges of the omelet begin to brown and the centre is just set. Let cool.


  1. Meanwhile, in a bowl, combine all the ingredients except the sour cream.
  2. When ready to serve, slide the omelet onto a serving platter. Spread with sour cream and top with half of the salsa. Serve with tortillas and the remaining salsa.


  1. I loved the salsa. I wasn't into the eggs. There wasn't enough chili and the flour gave it a strange texture. I won't be making this again

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