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Microwave Mexican Omelet

Microwave Mexican Omelet
Mexican-style ingredients spice up this quick and easy microwave omelet.
Prep Time:  1 minute
Cook Time:  2-1/2 minutes
Servings:  1 to 2 servings

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2 Tbsp. water
1 tsp. butter
Shredded Mexican cheese blend
Chunky salsa


Step 1 BEAT eggs and water in small bowl until blended.
Step 2 MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 30 seconds.  TILT plate to coat bottom evenly. POUR egg mixture into hot pie plate. COVER TIGHTLY with plastic wrap, leaving a small vent.  MICROWAVE on HIGH 1-3/4 to 2 minutes.  Do not stir. 
Step 3 When top is thickened and no visible liquid egg remains, SEASON with salt and pepper, if desired.  PLACE half of the cheese on one half of the omelet.  FOLD omelet in half with turner; sprinkle with remaining cheese.  MICROWAVE on HIGH 10 seconds or until cheese melts.  SERVE with salsa. 

Insider Info

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.

Simply Eggs


Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin A, Vitamin D, Calcium and Choline

Good Source: Folate

Calories: 293

Total Fat: 22 g
    Saturated fat: 11 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

Cholesterol: 407 mg
Sodium: 784 mg
Carbohydrates: 6 g
Dietary Fiber: 1 g
Protein: 19 g
Vitamin A: 1158.6 IU
Vitamin D: 84.8 IU
Folate: 47.1 mcg
Calcium: 258 mg
Iron: 1.8 mg
Choline: 252 mg

Vitamin C: 0 mg
Vitamin E: 0 IU
Trans Fat: 0 g
Sugars: 3 g
Potassium: 139.1 mg
Magnesium: 12.4 mg
Selenium: 30.1 mcg
Phosphorus: 199.1 mg
Vitamin B12: 0.9 mcg
Vitamin K: 0.6 mcg
Vitamin B6: 0.2 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0 mg
Manganese: 0 mg
Zinc: 1.3 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 2.8 mg
Omega 3: 0.1 g
Omega 6: 1.9 g

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