Mexican Taco Omelet Recipes

TACO OMELET RECIPE

Steps:

• Heat a medium skillet over medium-high heat. Add the ground beef and brown while breaking up into chunks with a spatula.
• Add in the taco seasoning and water and cook until most of the liquid has absorbed and the meat mixture is thick. Remove from heat.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt, and pepper and whisk gently to incorporate.
• Heat a 6 to 8-inch omelet pan (or a nonstick skillet) over high heat until hot. Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling, but before it starts to brown, slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let the eggs firm up a bit and use a spatula to gently direct the mixture away from the sides and into the middle of the pan. Allow any remaining liquid into the space left at the sides of the pan.
• Cook for another minute until the egg mixture holds together. While the middle of the omelet is still a little runny, add half of the meat mixture and half of the cheese to the center of the omelet (you will want about 1/3 cup combined of both).
• Tilt the pan to one side and use the spatula to fold about one-third of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan.
• Hold the pan above the serving plate, tip it so that the omelet rolls off, folding itself onto the plate. The two edges till be tucked underneath. Top with any toppings and serve.

TACO OMELETTE USING LEFTOVER TACO MEAT

Steps:

• Mix together the taco meat, eggs and cream.
• Spray an omelette pan or a small pan that can make omelettes with the cooking spray. Heat over medium-high heat. If you are using the omelette pan, spray BOTH sides of the pan.
• Pour the egg mixture into the heated pan and cook on the one side until it is lightly browned on the bottom and the omelette is cooked almost all the way through. If using an omelette pan, close the top lid while cooking. Cook until only the top is runny with raw egg.
• Carefully flip the omelette over to cook the other side. If you have an omelette pan, you can simply quickly turn the entire closed pan over. The omelette will flip inside. Cook for 1-2 minutes.
• Place the shredded cheese on top of half of the omelette, then fold the other half of the omelette over top of the cheese.
• Let the cheese melt, then serve. Salt and pepper to taste. Top with pico de gallo and cilantro if desired.

MEXICAN TACO OMELET

Steps:

• Spray non-stick skillet with Cooking Spray. Heat skillet between medium and high heat.
• Beat eggs.
• Pour eggs into pan and sprinkle the green pepper and onion. Sprinkle chicken on top of the eggs. Finely crush tortilla chips and sprinkle across the eggs.
• When omelet moves freely when you shake the pan, flip the omelet to cook it on the other side.
• When finished, turn over the pan onto a plate. Top the omelet with Queso Fresco while it is still hot.
• Spread salsa over the omelet. Roll up and enjoy!

MEXICAN OMELET

Steps:

• In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.

BIG OLE TEX-MEX BURRITO OMELET

Steps:

• Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
• Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
• Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

MEXICAN OMELETTE

Steps:

• Mix together all ingredients, except taco seasoning.
• Pour into heated skillet and cook until done on one side, sprinkle generously with taco seasoning, flip over and cook other side, season other side.
• Fold over if thin enough.
• Serve with your favorite breakfast side and salsa and sour cream.

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!

MEXICAN POTATO OMELET

Steps:

• Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
• Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
• Stir in chiles and transfer to a plate; wipe out the pan.
• Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
• Stir in cheese, scallions, cilantro, and the potato mixture.
• Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
• Brush the skillet with 1 teaspoon oil; heat over medium heat.
• Pour in egg mixture and tilt to distribute evenly.
• Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes.
• Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
• Slide the omelet onto a platter and cut into wedges.
• Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.