BIG OLE TEX-MEX BURRITO OMELET
Provided by Sunny Anderson
Categories main-dish
Time 1h17m
Yield 4 servings
Number Of Ingredients 19
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.
TEX-MEX OMELET
This omelet is a simple dish that is low-calorie (for an omelet) and quick to make. I'm on a diet and want this to be the sort of thing I can make before work and not have it destroy my day's calorie intake count. Note that it is high in cholesterol and sodium so this is definitely not an "every day" sort of dish.
Provided by David J Rust
Categories Breakfast
Time 30m
Yield 1 medium entree, 1 serving(s)
Number Of Ingredients 13
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 BREAKFAST
This is nice for a brunch or a really heavy breakfast. I serve it with oj, home fries, bacon and biscuits when I have big appetites to satisfy.
Provided by BogeysMom
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sized cast iron skillet, brown the sausages.
- Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
- Turn heat to low and let slowly cook until the eggs are set.
- Break the can of refried beans into small chunks and place around on top of set eggs.
- Cover and let heat up for about 3 minutes.
- With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
- Mix together the dressing and salsa and pour over the refried beans.
- Sprinkle cheese over all and put in the oven on 375 until the cheese melts.
Nutrition Facts : Calories 621.8, Fat 48.1, SaturatedFat 16.1, Cholesterol 354.2, Sodium 1547.7, Carbohydrate 18.4, Fiber 5, Sugar 3.8, Protein 28.4
TEX-MEX BREAKFAST PIZZA
A Mexican-style omelet meets pizza for a unique breakfast combination. Mildly spiced with jalapeno peppers, the egg mixture is spooned over a bread shell and sliced for out-of-hand eating. Good Food, Good Health Eating Plan Exchanges: 2 starch, 1 protein.
Provided by Allrecipes Member
Time 33m
Yield 8
Number Of Ingredients 12
Steps:
- Lightly coat a large skillet with cooking spray. Preheat over medium heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender.
- In a small bowl stir together egg product, milk, and cilantro; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.
- To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese.
- Bake in a 375 degree F oven for 8 to 10 minutes or until cheese is melted. Cut into wedges to serve.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 35.9 g, Cholesterol 142.1 mg, Fat 10 g, Fiber 2 g, Protein 14.6 g, SaturatedFat 3.7 g, Sodium 539.6 mg, Sugar 2 g
TEX-MEX BREAKFAST HAYSTACKS
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. -Donna-Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 calories, Fat 27g fat (8g saturated fat), Cholesterol 205mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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