Baked Omelet a la Mexicana - Kraft Recipes Top
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Baked Omelet a la Mexicana

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6 servings

Give your next baked omelet tasty south-of-the-border appeal with favorite Mexican-style ingredients, including serrano chiles and tomatillos.

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Make It

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  • Heat oven to 350°F.
  • Whisk eggs in medium bowl until blended. Stir in 1/2 cup cheese.
  • Cook and stir bacon in medium ovenproof skillet on medium heat 5 min. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
  • Return bacon to skillet. Add onions, chiles and tomatillos; cook 5 min. or until bacon is crisp and onions are crisp-tender, stirring occasionally. Stir in potatoes and egg mixture; cook 3 min. (Do not stir.) Place skillet in oven.
  • Bake 15 min. or until knife inserted in center comes out clean. Top with remaining cheese and cilantro.

Special Equipment Needed

Serving Suggestion

Serve this easy-to-make omelet with a fresh fruit salad and slice of whole wheat toast to balance out the meal.


Substitute chopped seeded tomatoes for the tomatillos.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 230
Total fat 14g
Saturated fat 6g
Cholesterol 210mg
Sodium 340mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 2g
Protein 14g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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