Tex Mex Omelet Recipes

Steps:

• Position an oven rack in the middle of the oven and preheat the broiler.
• In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
• Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
• Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
• Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.

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.

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.

Steps:

• Mix together eggs, water, and salt.
• Stir in chiles and onion.
• For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
• Pour in one-fourth of egg mixture.
• As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
• When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
• Fold omelet in half, and place on a warm platter.
• Repeat procedure with remaining ingredients.
• Serve with taco sauce.

Steps:

• Preheat oven to 350 degrees F.
• Saute veggies in oil about 3 minutes.
• Mix eggs, cheese, cream, butter, salt and pepper; pour over vegetables.
• Cook, stirring gently, until eggs are set on bottom, about 3 minutes.
• Sprinkle with cheese.
• Bake 5 to 7 minutes or until cheese is melted and eggs are set.
• Cover with salsa and serve.

Steps:

• In Med. bowl beat eggs, cilantro, salt, and cumin with whisk or beater till frothy.
• Coat an unheated 10 inch skillet with cooking spray, heat skillet over med. heat till hot.
• Pour egg mixture in prepared skillet. Cook, without stirring, till eggs begin to set on the bottom and around edges. Run a spatula around the edges of skillet lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting until egg mixture is almost set.
• Sprinkle with cheese. Top with 3/4 the spinach and 1/2 of the corn pepper relish (see below for recipe). Using the spatula lift and fold an edge of the omelet partially over fillling. Top with remaining spinach and relish.
• Corn Pepper Relish Recipe:.
• In small bowl mix red pepper, corn, red onion and cilantro.

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.