Tex Mex Omelet Recipes

TEX-MEX OMELET RECIPE

Steps:

• Roasted Cherry Tomato Salsa:
• Preheat the oven to 400 degrees F.
• Line a small, rimmed baking pan with parchment paper.
• Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan.
• Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.
• In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt.
• Once the tomatoes are cool enough to handle, use a serrated knife to chop them. Pull off the tomato skins for a smoother salsa.
• Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.
• Tex-Mex Omelet:
• In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce.
• Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat.
• Once the pan is hot enough, toss in the pat of butter and swirl the pan to coat.
• Pour in the egg mixture and let it set for about ten seconds.
• Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place.
• Repeat this process until there is hardly any runny eggs to scoot around. Use the spatula to gently release the underside of the omelet from the pan.
• Tilt the pan forward and back to keep the egg from sticking, then use a quick flick of the wrist to flip the omelet back into the pan.
• Let the egg set for a few seconds, then scoot it off the pan onto a plate.
• Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top.
• Spoon a generous amount of salsa over the middle of the omelet.
• Serve warm, and enjoy!

TEX-MEX OMELETTE

Steps:

• Wash and chop peppers, green onions, and tomatoes.
• Sauté peppers and green onions for 3-5 minutes, or until tender; remove and set aside.
• Cook tenderloin tips in skillet until done to preference.
• Combine peppers and green onions with meat; remove and set aside.
• Beat 2 eggs/omelette.
• Pour enough egg for 1 omelette into small skillet; sprinkle with Queso Fresco, and cook for 2-3 minutes or until done on one side.
• Flip omelette over and cook other side for 2-3 minutes or until nearly done on that side.
• Add small amount of filling, including tenderloin tips, peppers, green onions, tomatoes, Cheddar, and Monterey Jack, to half of one side of the omelette.
• Close omelette by folding over. Cook for 1-2 minutes more or until cheeses begin to melt and inside of omelette is hot.
• Serve immediately with cilantro, avocado, sour cream, and salsa. Enjoy!

TEX-MEX OMELET

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.

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.