Mexican Rolled Omelet

Recipe Image

This recipe makes 1 serving
Recipe Nutrition Info Comments 0
Chef's View
You can easily take this speedy single-serving omelet in different directions by changing up the type of spreadable cheese and the herbs and spices. If you’re making omelets for multiple people, each person can have his or her own choice of seasonings. Having the cheese at room temperature makes it easier to spread on the hot omelet.


  • 1 large egg(s)
  • 2 large egg white(s)
  • 1 tablespoon almond milk, unsweetened
    or 1% dairy milk, or water
  • 1/4 teaspoon cumin, ground
  • 1 pinch oregano, dried
    1 large pinch
  • 1 pinch chili powder, chipotle
    1 small pinch (optional)
  • 3/4 ounce(s) cheese, spreadable, chipotle-flavored, light
    (1 wedge) at room temperature
  • 3 tablespoon cilantro, fresh
    chopped (or parsley, or scallion greens)


  • 1

    In a small bowl, combine the whole egg, egg whites, milk, cumin, oregano, and chipotle powder (if using). Whisk well until just slightly frothy.

  • 2

    Spray a medium (10-inch) nonstick skillet with olive oil and heat over medium heat. Pour in the egg mixture and, as it cooks, pull it gently away from the sides of the pan to let the uncooked egg flow underneath. Cook until the eggs are mostly set, 1 to 2 minutes. Cover and cook until the top is set and the bottom is nicely browned, about 1 minute longer.

  • 3

    Loosen the edges and slide the omelet onto a plate. Spread the omelet with the cheese and sprinkle with the cilantro. Roll the omelet up and serve.

  • Serving size: 1 omelet

Nutritional Information Amount Per Serving
  • Calories145
  • Total Fat7g
  • Saturated Fat2.5g
  • Sodium453mg
  • Carbohydrates2g
  • Dietary Fiber0g
  • Protein16g
  • Cholesterol-
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