Texas Omelette Recipe

A while back, we did a plain old, rolled cheese omelette video that proved to be very helpful to a lot of youngsters (and oldsters!). So the other night, when it was a lazy dinner night and I was making this breakfast for dinner anyway, I figgered I’d go ahead and share this “Texas” omelette recipe with you. I put Texas in quotes because, really, if this were a Texas omelette at a restaurant in Dallas you can bet your big boots that it’d have gobs of chili on top, bacon bits inside, three kinds of cheese, at least 4 eggs involved, and a big plop of sour cream crowning it like a sundae. And you can also bet I’d have a tummy ache half-way through it because if there’s one thing that  some so-called “Texas” restaurants do well, it’s excess and that tires me. And grosses me out sometimes.

So ANYWAY, here’s my Texas omelette. It’s a reasonable size, it’s got some vegetables in it, a goodly amount of cheese, and of course a whole bunch of hot sauce. I do believe that one can never have an excess of hot sauce, so long as that hot sauce is well-balanced and not just something that’s meant to make you cry, or something that would be better off used as marinara sauce (I’m looking at you, Pace Picante). Of course, add whatever the hayell ya wanna! It’s your omelette! Or omelet! You can also spell it how you like. Why?

‘CAUSE IT’S TEXAS. We dew whawt we wawnt.

texas omelet recipe

Omelets are HARD to photograph pretty


Texas Omelette Recipe

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5 from 3 reviews

  • Author: Hilah Johnson
  • Cook Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x


  • 12 eggs
  • 1 tablespoon butter
  • salt and pepper
  • 1/4 cup grated cheese
  • 2 tablespoons black beans, or other beans
  • minced jalapeño – however much you dare
  • 2 tablespoons diced tomato
  • 1 tablespoon minced cilantro


  1. Beat the egg(s) well with a pinch of salt and pepper. Set aside. Prepare all your other ingredients and have them at the ready.
  2. Heat an omelet pan over medium-high heat and add the butter. Swirl it around as it melts. Once it foams up, add the eggs and swirl the pan to coat the bottom with egg.
  3. REDUCE the heat to low and gently lift the cooked edges of egg to allow the uncooked parts to run underneath.
  4. Once the bottom is set and the top is almost set, add your fillings in a line down the centerish of the omelet.
  5. Gently fold the omelet over and roll or scootch the omelet out of the pan.

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  1. Jewel on April 19, 2013 at 1:10 am

    I love this kind of omelet. One of the things I usually make omelets with is leftover beef and refried beans and pico de gallo. And queso, of course. Well, the other day I ran plum out of eggs, so I learned to make pupusas by watching Spanish language cooking videos on YouTube. O mah, gord. Masa is icky bland, so I don’t usually like it, but I found a way of making it edible.
    Add a small can of creamed corn, some schmaltz, some chili powder and garlic salt and warm chicken broth. That makes masa a whole nuther kind of yummy.
    If you ever get a hankerin’ for pupusas, make some on your show!

    • Hilah on April 19, 2013 at 10:29 am

      YES! Jewel, we must be secret sisters or something. We call that a “taco omelet” around here. It’s remarkably good.

  2. Great Stone Face on April 19, 2013 at 10:54 am

    Great technique! (Note to Chris: the close-ups of the pan were great!) Shifting your hand when you roll the eggs out onto the plate is very important! My omelettes usually brown on the bottom, so I’ll use your method next time.

    What have I put in my omelettes? <Anything. I’ve chopped up leftover lambchop with onions. I’ve used veggies we’ve had on hand. Leftover noodles. Whatever.

    A couple of days ago, I made omelettes for my wife’s and my lunch. We had some cooked shrimp left over from CostCo, because everyone who shops at CostCo always has stuff left over. I sauteed chopped onions in the pan, then mixed them with the shrimp plus S&P to warm. I mixed a little tamari soy sauce and some sesame oil into the eggs with S&P, then cooked them and filled the omelette with the warmed shrimp and onions. I garnished with cilantro and put a slice of diagonal-cut white toast on each plate. Very tasty!

    • Hilah on April 20, 2013 at 6:02 pm

      Thanks, GSF!
      Shrimp omelet sounds good – very Japanese!

  3. GreenEyedWench on April 21, 2013 at 11:02 pm

    I have gotten addicted to cajun fried turkey lunch meat from walmart’s deli and I dice that up, use some roasted salsa verde and grated pepper jack cheese to stuff up my omeletes – heaven! (been thinking of adding a little sour cream to it!)

    • Hilah on April 22, 2013 at 12:30 pm

      Ooh, I love that cajun fried turkey breast! I know exactly what you’re talking about. Sounds great in an omelet, and I definitely think you should try the sour cream. 🙂

  4. Robert on July 1, 2013 at 9:53 am

    For omelets I like to use tomatoes, onions, bell peppers (red, green, and yellow), spinach, mushrooms (sometimes) and cheese. Currently I am out of the USA, but once I get back I want to add Jimmy Dean hot sausage to the mix as well as try pepper jack cheese.

    • Hilah on July 1, 2013 at 4:20 pm

      Yum! Sounds like a delicious, healthy and colorful combination, Robert!

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