Tex Mex Omelet Cups 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 SPINACH OMELET WITH CORN-PEPPER RELISH

Steps:

• In a small dish combine all the ingredients for the relish; cover and refrigerate until ready to serve.
• In a medium bowl, whisk the egg substitute or eggs with the cilantro, salt to taste and dash of cumin.
• Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until hot.
• Pour the egg mixture into prepared skillet.
• Cook, without stirring, until egg mixture begins to set on the bottom and around edge.
• Run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
• Continue cooking and lifting edges until mixture is almost set.
• Sprinkle with the cheese, top with 3/4 of the spinach and half of the Corn-Pepper Relish.
• Using the spatula, lift and fold an edge of the omelet partially over the filling.
• Top with remaining spinach and remaining relish.
• Cut the omelet in half; transfer to warm plates and serve.

TEX-MEX OMELET

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 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.

TEX MEX OMELET CUPS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Prepare muffin pan (3 cups) by liberally wiping with olive oil or spraying vegetable oil spray.
• 3. Crack and beat eggs in a cup. Salt and pepper the beaten eggs as desired. Add little bits of ham and grated cheese as desired. Add one spoonful of pico de gallo, stir. Pour egg mixture into prepared muffin pan. Add a little grated cheese on top of each cup. Bake at 375 for 30 minutes.