Tortilla Omelette Recipe
Yesterday for Wordless Wednesday, I posted pictures of my tortilla omelette, it was not only filling but it was delicious and fun to make! So today I’m sharing my tortilla omelette recipe. I hope you give it a try and let me know how you like it.
Ingredients
2 eggs
Handful of chopped ham (I always keep a bag in the freezer for recipes like this)
A thin slice of cream cheese cut into small pieces
Shredded cheese
Broccoli crumbs (can also use diced pepper)
Diced onion
Cut up pieces of fresh tomato
Splash of milk or heavy cream
Directions
I only had small tortillas so a pie pan would be too large so I had a silicone cake pan that worked perfect. I brushed the bottom of the pan with avocado oil and set the tortilla in it, pressing the edges around the side so it had a lip. Butter the tortilla and pour your omelette mixture in it and add more cheese to the top. Bake at 350 degrees for about 20 minutes. After cooking it, I put the oven on broil for just a few minutes to brown the cheese a bit more. Let it cool a couple of minutes and carefully slide the tortilla out of the baking pan.
I made this for my Lupper (that’s lunch and supper) which I usually have about 2PM but it’s also great for breakfast or dinner. It’s delicious and filling at the same time plus quick and easy to prepare. Let me know if you try it and what other ingredients you added!
This looks delicious! Perfect for an easy-to-make breakfast! I will definitely make this.
I like having breakfast for lunch or dinner Danelle so this is actually a meal that could fit for any time. It’s also easy to change or add other ingredients, I’m going to try one with chicken and then make just a veggie omelette. Let me know if you make one!
This looks similar to a quiche or a frittata. When I make them, I go with a greek, vegetarian theme. I add sliced black olives, crumbled mushrooms and baby spinach to the egg and cheese mixture only I also use fetta in the mix.
My next one I’m making a veggie one, I’ll let you know how that is Nancy. Your combination sounds delicious.
Martha, hmm, where do we get a silicone cake pan? I would have to default to stovetop-baking this omelette in a small covered pan on low heat. And that sounds perfect for lunch after the fixit guys are done with several things and gone on. 😃
Yes, it could probably be cooked on the stovetop Kebba. We have a variety of silicone baking pans, mostly from Amazon! Lia even has little silicone butterfly cupcake pans!
A glass casserole dish or pie pan works for this as well. Check WalMart or most places that sell baking supplies to find the silicone stuff.
Yes if you have a small pie pan or a large tortilla that would work best to get the lip around the edge Nancy.
Looks so good, Martha. I think I like to try it in a frying pan. It’s too hot to put the oven on. My brain feels baked already. Did some weeding and gardening early this morning.
I have a cast iron frying pan Lily and was thinking of trying that. You just need to find something about 1 1/2″ smaller than your tortilla so it can have an “edge” on it. We came back from a week in Indiana and the yard looks like a jungle! At least we got rain while we were away to keep the flowers looking good.
Never thought of baking an omelette. Thanks for the idea. I’ll try my version of it.
Let me know how your version goes Florence! There are so many alternative ingredients you can add.
Yum, Martha! Thank you for sharing this recipe. It’s sounds versatile and very yummy. I could even imagine doing a fully vegan version with a tortilla and mung bean egg.
Yes Safrianna! That’s what’s so cool about many recipes, you can change the ingredients and make it to anyone’s liking!
Oh, yesterday there were just pictures because “wordless”, and now recipe and instructions. At first, I was like “I have seen that before, am I looking at the wrong day’s post?”
Answering your question over on my blog… Colin is really that tall!!
Yes I posted for Wordless Wednesday to spark my readers interest Tamara. LOL Actually I started to write the recipe at the end of Wordless Wednesday post but it ended up being too long for just supposed to have photos. Plus this way I had an extra blog topic! I love seeing pictures of Colin when he was a baby then the 5 – 6 year range. They do have a way off growing up, sometimes too fast!
Omigoodness! I can make this Keto! I am prediabetic and this sounds WONDERFUL and PORTABLE! LOVE it!
That great Laura! There are so many alternative ingredients that could be used, that’s why I like this type of meal. I’d be interested in seeing your version!
That looks and sounds delicious! Confession – I’ve never made an omelet before. But that’s one I’d like to try.
Oh my Jeanine, yes you must try it! Maybe I’ll have to come down and make one for you! LOL
You call it Lupper, I call it Linner, Lol!😃 I don’t think I’ve ever used cream cheese in an omelette. I love using avocado oil. So much healthier than other oils. Brilliant using tortillas. It’s like you could make those ahead of time and freeze them. Reheat when ready to eat.
Lupper, linner both sound good Jodi! My granddaughter Alex get me started on adding a bit of cream cheese to recipes. She adds some to mac and cheese also. I have a chocolate cake recipe that has a cream cheese with chocolate chip filling in in, so good! Yes I like the health benefit on the avocado also the splash point. I never thought about making them ahead and freezing them. Thanks for that great idea!
YUM. Just YUM. I am so making these in the morning- no, now. It’s dinnertime, and this is perfect. Thanks for the photos and detailed directions. I can’t wait for your next recipe!
That looks so good.
I love coming up with easy and delicious recipes Amanda.