Salsa Omelet Pie
Transform your breakfast routine with this vibrant and hearty Salsa Omelet Pie, a crowd-pleasing fusion of classic omelet flavors baked into a golden, savory pie that's perfect for any time of day. This easy-to-make dish combines fluffy eggs, sautéed onions, red bell peppers, and spinach with a zesty burst of salsa and melty cheddar cheese, all baked to perfection in just 25 minutes. For an added crunch, top it with crushed tortilla chips before baking. Ideal for brunch gatherings, meal prepping, or a simple family breakfast, this dish delivers bold Tex-Mex-inspired flavors in every bite. Serve it warm with an extra spoonful of salsa or a dollop of sour cream for a complete and satisfying meal.
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 0.5 cup, diced onion
- 0.5 cup, diced red bell pepper
- 1 cup, chopped spinach
- 0.75 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup, crushed (optional for topping) tortilla chips
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie pan with butter or cooking spray.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
In a medium skillet, heat 1 tablespoon of butter over medium heat. Once melted, sauté the diced onion and red bell pepper until they soften, about 3-4 minutes.
Add the chopped spinach to the skillet and sauté for another 1-2 minutes, just until wilted. Remove the vegetables from the heat.
Spread the sautéed vegetables evenly across the greased pie pan.
Pour the egg mixture over the vegetables. Gently shake the pie pan to ensure the eggs are evenly distributed.
Spoon the salsa over the top of the egg mixture in small dollops, evenly dispersing it across the surface.
Sprinkle the shredded cheddar cheese over the top of the pie.
If desired, sprinkle the crushed tortilla chips over the cheese for added crunch.
Place the pie pan in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
Remove the pie from the oven and let it rest for 5 minutes before slicing.
Slice into wedges and serve warm. Pair with extra salsa or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1653 mg | 551% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 22.1 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1349 mg | 104% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
