Machaca Omelette Recipes

MACHACA CON HUEVOS - BREAKFAST OMELET

Steps:

• In a large skillet, heat up olive oil.
• Add onions, tomato, jalapeño and Machaca. 
• Meanwhile, whisk eggs until well mixed. 
• Add eggs to skillet and cook until eggs are cooked thoroughly.
• Serve with garnish of your choice.
• Enjoy!

MACHACA OMELETTE

Steps:

• Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers, cook until tender. Add shredded beef, cumin, cilantro, tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil.
• Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings.

MENHADEN (TURKISH OMELETTE)

Steps:

• In a medium bowl, whisk eggs well.
• Add salt and whisk again.
• In a frying pan, heat butter and saute the vegetables, except parsley, until almost done.
• Add the eggs to the sauteed vegetables.
• Add more salt if required.
• Garnish with more parsley and serve hot.

CHICKPEA OMELETTE

Steps:

• 1. Preheat the oven to warm, or preheat a warming drawer. Sauté the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through. Stir occasionally, and add water as needed to prevent burning. When the veggies are heated through, remove the skillet from the heat, drain off any excess water. Transfer the veggies to a glass bowl; cover to keep warm. Wipe out the skillet, and set it aside.
• 2. In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and ¼ cup water; whisk until smooth. Stir in the spinach.
• 3. Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges using a silicon spatula so the omelette is 5 to 6 inches in diameter. Cook over low to medium heat until bubbles form across the entire surface of the omelette and the batter begins to firm up, about 5 to 7 minutes.
• 4. Arrange half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado (if using), and fold the bare side of the omelette over the filled side.
• Press the surface of the omelette gently with the spatula, and cook on low for another minute.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

MEXICAN OMELETTE

Steps:

• Combine first three ingredients in bowl and mix well.
• Heat up small skillet with oil over medium heat, add mixed ingredients.
• As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
• When omelette is relatively solid add other ingredients and allow cheese to melt.
• Fold in half and serve.
• Enjoy!

BAUERN OMELETTE (GERMAN OMELETTE)

Steps:

• In a medium bowl, whisk eggs togeether well.
• Add salt and pepper and whisk again.
• Pour a little oil in a cast-iron pan and saute onion, bacon and potato.
• Add the butter and allow it to melt before pouring in the egg.
• Allow it to cook on low heat and, when golden-brown, garnish with chopped herbs (if desired).
• Serve hot.