Best Mexican Taco Omelet Recipes

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!

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.