Taco Omelette Recipes

TACO OMELETTE

Steps:

• Add your Eggs and Milk into a bowl
• Mix those together
• Take out an omelette pan, turn your burner on Medium, and spray your pan with non-stick cooking spray
• Chop up your Red Onion and Green Pepper
• Pour your Egg mix into the pan
• After 1 minute add in your Black Pepper, Red Onion, Green Pepper, crushed up Tortillas, and Cheese
• Cook that until your omelette moves around in your pan (usually a couple minutes)
• Flip over and cook for 1 minute
• Flip over again and cook for another 1 minute
• Top with a little Tabasco and Salsa

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.

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!

SOUTH-OF-BORDER ESSENTIALS: AWESOME TACO OMELET

Steps:

• PREP/PREPARE
• For this recipe you will need a good stainless steel or non-stick skillet.
• These are the recipes I used to assemble these taco omelets If you have your own taco meat, excellent, if you do not, this is a keeper: https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=6 Lots of good salsas out there, this is one that I love to make: https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-essentials-lime-green-chili-salsa.html?r=3 I make the omelet is a similar fashion to this recipe, except I do not scramble the eggs: https://www.justapinch.com/recipes/breakfast/egg-breakfast/creamy-scrambled-eggs-2.html?r=1 Here is a great taco seasoning that you will be using over-and-over again: https://www.justapinch.com/recipes/side/side-other-side-dish/andys-taco-seasoning.html?r=5
• Gather your ingredients (mise en place).
• Add the butter to a skillet over medium heat.
• While the butter is melting, place the eggs into a bowl, add a few pinches of taco seasoning, then whisk until no strands of white remain.
• Give the pan a swirl, to completely coat the surface of the skillet.
• Add the eggs.
• Swirl the pan again to evenly distribute the eggs, and season with a bit of salt and pepper.
• Let the egg mixture sit, undisturbed for about 60 seconds.
• Take a spatula, pull in from the sides and incorporate the still liquid parts of the egg into the cooked bits.
• Chef's Tip: Continue to swirl the pan, so the omelet does not stick.
• After most of the liquid parts are cooked, the top will still be a bit runny.
• Remove from the heat and let stand for about 2 minutes. Remember to swirl the pan a few times during this waiting process.
• Return the pan to the heat, and add the cheese, then spoon on some salsa, and a few black olives.
• Chef's Note: Keep these items in the middle third of the omelet.
• Fold the two sides of the omelet over the cheese, then slide onto a plate.
• Chef's Note: You will notice that I turned the omelet over and put the folded side on the bottom. This is optional; however, for presentation purposes, I think it looks nice. We eat first with our eyes.
• Add the taco meat. I like to add it perpendicular to the omelet.
• PLATE/PRESENT
• Serve while nice and hot with a dollop of sour cream, and a bit of additional salsa on the side. Enjoy.
• Keep the faith, and keep cooking.

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!