In a 10-inch nonstick skillet coated with nonstick cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside.

In a small mixing bowl, beat the eggs with the milk, parsley, basil and pepper. Pour mixture into skillet and cook over medium heat. As the eggs set, lift edges, letting the uncooked portion flow underneath. When the eggs are set, top with spinach, cheese slices and the tortilla.

Invert the pan onto a plate to flip omelet; return omelet to pan tortilla-side-down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup of the cheese; fold the omelet over the fillings.

Cover and let stand for 1 and 1/2 minutes until cheese is melted. Remove from the heat. Top with remaining 1/4 cup shredded cheese. Serve with salsa and sour cream if desired.





An omelet wrapped in a tortilla shell... stuffed with fabulous fillings! This recipe is from the award winning Bonshaw Breezes Bed & Breakfast, Prince Edward Island.

Mr Breakfast would like to thank BnBFinder for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Beatnic

Rating (out of 5):

Great, but replace the basil and parsley with cilantro. It tastes more Mexican that way.

Comment submitted: 9/8/2013 (#16434)



From ahmz35 (Team Breakfast Member)

Rating (out of 5):

How I wish I could prepare this recipe, quick preparation for our family & friends. Thanks for sharing. Keep it up.

Comment submitted: 11/25/2010 (#11613)

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