Spanish Omelet

  • Yield 4 servings

Use this dish as a main attraction for an unforgettable New Mexican-style brunch.


1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 -- eggs, well-beaten
1/2 cup grated Cheddar cheese
1/4 cup green pepper, chopped
1 small tomato, peeled, seeded and chopped
1/4 cup minced onion
1 -- (4-ounce) can green chiles
1 -- (2-ounce) jar pimientos, chopped
1 -- (8-ounce) package breakfast sausage, cooked as label directs


  1. Melt butter in a 9-inch square baking dish.  Mix in flour, stirring until smooth and slowly stir in milk and seasoning.  Fold in eggs and remaining ingredients except for the sausage.  Bake in a preheated 425F oven 10 minutes; reduce heat to 350F and continue baking 35-45 minutes.  when done, top with cooked sausage and serve at once.


Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).