Breakfasts have always been my bugaboo. What to serve that takes literally minutes to prepare, offers variety, while at the same time supplying enough protein and complex carbohydrates to jump start our day? (I know, many of you maintain that coffee fulfills that need, but some of us truly need more than caffeine to get our engine running!) So for me, preparing a breakfast that is both interesting and nutritious is a mighty big challenge; mainly because I don’t really start functioning productively until about 11:00am. (You guessed it – I am not a morning person!) So anytime I can prepare something as tasty as this omelet, I am in happy breakfast heaven.

This recipe is as close to a dish my mother used to serve, all too infrequently unfortunately, for Sunday dinners. We lived on a farm, and as many families did in the 40s, 50s, and 60s, we had our main meal after church and then a small repast in the evening. My mother was not a very good or inventive cook, but boy could she prepare a good omelet. And every time she would serve this dish, I would gobble it up like there was no tomorrow.

So the other day I decided to try and replicate her recipe. (I know – why did I wait so long?) So first I tried using Ro*Tel in my sauce, the second picture at the top, but it wasn’t the flavor I wanted. So this morning I made the sauce using plain old tomato sauce. Viola! Just as good as moms! So although the first picture shows the right sauce, I served it over simple scrambled eggs. Confused, let me paraphrase what I just said. The sauce in the first picture should be served with the omelet in the second picture. And yes, I am lazy and should have made the omelet again, but this is a really busy week for me. (Concert in two days and I’m still working on memorizing all the words.) Besides I know that only intelligent, busy, productive people follow my blog. No doubt in my mind that my efficiency measures would make complete sense to one and all!

So next time you want to serve a wonderful dish perfect for breakfast, lunch or dinner, whip up this easy omelet and the yummy sauce. Serve it with toast or warm tortillas and fresh fruit, and you will have a meal your entire family will enjoy.

  • 2 tsp. + 3 T. butter, divided
  • ¼ c. diced green bell pepper
  • ¼ c. minced onion
  • 1 lg. garlic clove, minced
  • 1 (8-oz.) can tomato sauce
  • 7-8 crushed red pepper flakes
  • pinch dried oregano (Mexican preferably)
  • freshly ground black pepper
  • 8 lg. eggs
  • ½ c. 2% milk
  • ½ tsp. kosher salt
  • 8-oz. grated cheddar cheese, Monterey Jack, or mozzarella cheese (or combination), divided
  • Mexican sour cream, opt.

In a small sauce pan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma.  Stir in the tomato sauce, red pepper flakes, oregano, and black pepper.  Simmer until the sauce is thick, about 7-8 minutes.

Meanwhile, beat the eggs, milk, and salt together. Stir in about 2/3rd of the grated cheese. Melt the remaining 3 tablespoons butter in a heavy 10 to 11-inch ovenproof pan and pour in the egg mixture. Bake in a pre-heated 400 degree oven for 15 to 20 minutes. When the egg is set, the omelet is done.


Serve generously slathered with Spicy Tomato Sauce and garnished with remaining cheese and sour cream. I like to serve freshly baked flour tortillas and fresh fruit on the side. Serves 4 adults very nicely.