Taco Tuesday Omelette

As long as it’s Taco Tuesday, why not start the day with a delicious Taco Omelette? A little heat will really jump start your day! Just you wait and see.

Often when I make taco meat, I’ll cook up way more than we could possible eat in one evening. It’s no more trouble to cook three pounds of ground meats such as beef and chorizo as it is to cook up a pound of ground chuck. Making extra means making burritos for a quick lunch later in the week, or scrambling eggs with taco meat. My personal favorite is to make an omelette. While I was late coming to the omelette fan club, ever since my first introduction to these versatile egg crêpes, I can’t get enough. Simple cheese omelettes or mushroom omelette are great for a midnight supper. Toss in a simple arugula salad and a crisp late harvest wine and we are talking pure joy.

Taco Omelette are great with roasted red potatoes and Tequila Lemonade. (Just as it implies, a glass of lemonade with a shot of tequila). Tequila Lemonade is a Mexican spin on a brunch mimosa. Not in the mood for Tequila? Iced Cinnamon Coffee is also delicious. I’d just stay away from a warm beverage – these Taco Omelettes have enough heat all on their own.

Taco Omelette Tuesday
Per Omelette
2 Eggs
Salt to taste
Pepper to taste
Pinch Taco Seasoning
Butter as needed for pan
1/2 cup Taco Meat
2 Roma Tomatoes
1 Jalapeno Pepper
1/4 cup shredded Mexican Cheese Blend
Sour Cream as desired

Beat eggs with salt, pepper and a pinch of taco seasoning. Set aside. Grease omelette pan with a little butter. Warm pan over low heat.

Warm Taco meat in the microwave for about 2 minutes while the omelette pan warms.

Dice tomatoes, slice jalapeno and set aside until ready to use.

Pour seasoned eggs into the omelette pan. Shake pan as the eggs begin to cook and set. By shaking and swirling pan on burner during cooking it helps spread egg mixture and prevent burning or browning.

Once egg has begun to “set”, push the outer edges toward the middle, tilting the pan to allow any unset egg to run beneath and continue to cook. Once all the egg is set, spread the warm taco filling over half of the omelette. Remove pan from heat. Add a handful or so of diced tomatoes and top with cheese, fold and cover pan with a lid and let the cheese melt. Gently slide the omelette onto a plate.

Garnish the omelette with jalapeno rings, a few diced tomatoes and a dollop of sour cream.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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