Tex Mex Breakfast Omelet Recipes

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BIG OLE TEX-MEX BURRITO OMELET



Big Ole Tex-Mex Burrito Omelet image

Provided by Sunny Anderson

Categories     main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 19

1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

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.

TEX-MEX OMELET



Tex-Mex Omelet image

This omelet is a simple dish that is low-calorie (for an omelet) and quick to make. I'm on a diet and want this to be the sort of thing I can make before work and not have it destroy my day's calorie intake count. Note that it is high in cholesterol and sodium so this is definitely not an "every day" sort of dish.

Provided by David J Rust

Categories     Breakfast

Time 30m

Yield 1 medium entree, 1 serving(s)

Number Of Ingredients 13

2 large eggs
1 tablespoon 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 tablespoon unsalted butter
1 1/2 ounces ground beef
1 1/2 ounces green bell peppers (finely diced)
1/2 teaspoon ground cumin
1/4 teaspoon ground ancho chili pepper (ancho chili powder)
1 garlic clove (minced)
1/2 medium tomatoes (diced)
1/2 tablespoon extra virgin olive oil
1 ounce goat cheese

Steps:

  • In a bowl, whisk together the milk, only half of the salt and half of the pepper, and the two eggs. Do not whisk until it becomes frothy; just until it comes together without any dark bands of egg yolk. It should look even in its color.
  • In a non-stick skillet, melt the butter over medium-high heat.
  • Add the ground beef, the remaining half of the salt and the remaining half of the pepper, the ground cumin, and the chili powder to the hot butter. When the meat is mostly brown, add the minced garlic clove and diced bell pepper. Saute until the meat is fully brown and the spices are fully incorporated on the meat.
  • Add the diced tomato, stir through the meat and peppers, and remove from the skillet.
  • Reduce the heat to medium. Making sure that there is still a thin sheen of butter in the skillet, remove any stuck on bits with a spatula or wooden spoon. Add the extra-virgin olive oil to the skillet.
  • Add the whisked eggs to the skillet and spread the liquid out in the pan by tilting it from side to side.
  • When most of the egg has set (only a few, tiny patches of liquid remain), add the meat and tomato mixture onto the flat disk of mostly-cooked egg. Add this towards one edge.
  • Sprinkle bits of the goat cheese over the meat.
  • With a spatula, fold the eggs over on themselves, starting with the edge closest to the meat. Fold again and -if there is still space left- again. Fold until you've rolled up the eggs into an omelet.
  • Serve.

TEX-MEX OMELET



Tex-Mex Omelet image

Spice up your breakfast with this Tex-Mex omelet.

Provided by Daily Inspiration S

Categories     Eggs

Time 30m

Number Of Ingredients 10

1/2 c tomato, chopped
1 Tbsp pitted ripe olives, chopped
1 Tbsp mild green chilies (canned), chopped
1 Tbsp salsa
1/4 tsp dried oregano leaves
4 eggs
1 Tbsp skim milk
1/4 c cheddar cheese, shredded
2 Tbsp light sour cream
sliced avocado (optional)

Steps:

  • 1. Spray nonstick cooking spray to a 10-inch skillet. Combine tomato, olives, chilies, salsa, oregano together and add to skillet. Cook over medium heat for 1-2 minutes or until hot, stirring occasionally. Remove mixture from skillet; set aside. Let skillet cool 1 minute; wipe skillet clean with paper towels.
  • 2. In a small bowl, combine eggs and milk; blend well. Spray skillet with cooking spray; return to heat over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3-4 minutes or until mixture is set , but top is still moist.
  • 3. Place cooked vegetables and 2 tbsp. cheese over half of the omelet. With spatula, loosen edge of omelet and fold other half over vegetables. Sprinkle with remaining cheese. Cover and cook 1 minute. Serve omelet with sliced avocado and sour cream.

TEX MEX BREAKFAST OMELET



Tex Mex Breakfast omelet image

A wonderful way to start your day. *Cook time includes sauteing peppers.

Provided by Lynn Socko

Categories     Eggs

Time 30m

Number Of Ingredients 4

3 eggs
1 Tbsp chopped fresh cilantro
2 Tbsp each of red bell, yellow bell, jalapeno, anaheim pepper, chopped
1/4-1/2 c mexican melting cheese, i used queso quesadilla

Steps:

  • 1. Dice peppers and sautee in skillet. Set aside.
  • 2. Cover with glass lid and cook over low heat till egg starts to form around edges. Gently lift one side with a rubber spatula and let loose egg run underneath. Repeat this all around the sides.
  • 3. Once egg is mostly firm, place peppers and cheese inside, and cover and cook till firmness desired.
  • 4. Fold one side of omelet up over the center, then fold other side up and over. Top with remaining cheese and peppers, remove from heat and cover with lid for a few minutes to allow cheese to melt.

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