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Spanish Cheese Omelet

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Make It

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  • Melt butter in a large nonstick deep skillet or omelet skillet over medium high heat. Make sure you do not scorch the butter.
  • In a medium mixing bowl, whisk the eggs with the milk until they are thoroughly blended. Pour whipped eggs into hot butter and turn the skillet, making sure the eggs cover the bottom of the skillet completely.
  • While the eggs are starting to cook, sprinkle the vegetables over them, making sure they are distributed evenly. When the eggs appear to be getting done (the liquid on the top of the egg mixture should be almost gone), sprinkle the shredded cheese liberally over the vegetables. You can use more or less, depending on taste. Salt and pepper.
  • Flip one half of the omelet over, forming a half moon. Let the omelet cook for a minute or two, long enough to melt the cheese, then simply slide the omelet onto a warm plate. Serve with warm tortillas and fresh orange juice.

Special Equipment Needed


If you really like the hot spicy taste of the peppers, you can pour a little of the juice from the jar of jalapenos into the egg mixture before you pour it into the skillet. Be careful! Sometimes the juice is hotter than the peppers!

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