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Spanish Omelet Recipe

Spanish Omelet

Spanish omelets are filled with hash brown potatoes. This one adds colorful Southwestern vegetables and cheese for an easy meal any time of the day

Prep Time
Total Time
4.2 of 5 (4 ratings) Review This Recipe | See All Reviews
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  • PAM® Original No-Stick Cooking Spray
  • 2 cups frozen hash brown potatoes, shredded style
  • 3/4 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 3/4 teaspoon Mexican seasoning blend, divided
  • 1 cup Egg Beaters® Original
  • 1/4 cup shredded reduced fat Cheddar cheese

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Spanish Omelet

Egg Beaters
Shell Eggs

Nutrition Information

Total Fat
Serving Size: 2 servings (2 wedges each)
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  1. Spray 8-inch nonstick skillet with cooking spray; heat over medium-high heat. Add potatoes, vegetables and 1/4 teaspoon of the seasoning. Cook 6 minutes or until potatoes are lightly browned, stirring occasionally.
  2. Combine Egg Beaters, cheese and the remaining seasoning; pour over potatoes and vegetables. Reduce heat to medium; cover with lid and cook 8 minutes or until set.
  3. Invert skillet onto serving plate. Cut omelet into 4 wedges and serve.

Cook's Tip

If Mexican seasoning blend is unavailable, use 1-1/2 teaspoons taco seasoning instead.
Nutrition Information close
Amount per Serving
Calories 228  
  % Daily Value*
Total fat 5 g 7%
Saturated fat 2 g 10%
Cholesterol 10 MG 3%
Sodium 487 MG 20%
Carbohydrate 25 g 8%
Dietary fiber 4 g 18%
Sugars 2 g
Protein 21 g
Vitamin A   26%
Vitamin C   39%
Calcium   21%
Iron   18%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
2 Reviews for Spanish Omelet
Instead of commercial seasonings, which often have too much salt, use either a Mrs. Dash southwest concoction or just add a bit of cumin, pepper, and fresh cilantro. Much healthier, and tasty, too.
Jan 23, 2014
This is a winner! My DH says it's rare to find something with great flavor that's filling and relatively low in calories. Yum. It's simple, fast and delicious I had to work with ingredients based on availability. I had a half container of 3-cheese EB so used that and used Southwest EB for the remainder. I didn't have Mexican seasoning so used cumin, garlic powder, taco seasoning, aleppo pepper and onion powder to taste.. I didn't have shredded cheddar but I had sharp cheddar slices, which I chopped fine and it was delish! I will make this again and again.
Dec 05, 2013

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