Mexican Taco Omelet Recipes

Steps:

• In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.

Steps:

• In a small bowl, whisk the egg, egg whites, ham, onion, red pepper, milk, jalapeno, pepper and pepper sauce if desired. Coat a small nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat; sprinkle with cheese. Slide omelet onto tortilla; roll up tightly.

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!

Steps:

• Preheat broiler.
• Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
• While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
• Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
• To serve, invert onto a heated serving platter and brush with reserved melted butter.

Steps:

• Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
• Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
• Stir in chiles and transfer to a plate; wipe out the pan.
• Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
• Stir in cheese, scallions, cilantro, and the potato mixture.
• Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
• Brush the skillet with 1 teaspoon oil; heat over medium heat.
• Pour in egg mixture and tilt to distribute evenly.
• Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes.
• Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
• Slide the omelet onto a platter and cut into wedges.
• Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.

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!

Steps:

• Mix together all ingredients, except taco seasoning.
• Pour into heated skillet and cook until done on one side, sprinkle generously with taco seasoning, flip over and cook other side, season other side.
• Fold over if thin enough.
• Serve with your favorite breakfast side and salsa and sour cream.