The Mexican Omelette is great for using leftover taco meat. You can serve it with tortilla chips and fresh guacamole or our pico de gallo, click the links for recipes.
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| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Servings |
person
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Ingredients
- 3 eggs
- 1/4 cup milk
- 1/4 cup taco meat
- 1/4 cup mild cheddar shredded- Mexican blend cheese works as well
- olive oil spray or any non-stick spray
Ingredients
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Instructions
- Beat eggs and milk together with fork or whisk until well blended
- Spray small pan with oil or non-stick spray
- Heat pan over med/high heat
- In a small bowl microwave the taco meat for about 45 seconds or heat in a small pan, set aside
- Pour egg into pan and cook until you can lift the sides with a spatula, pick up small section of the side and allow the uncooked mixture to seep underneath the omelet, repeat this until all the gooey egg is gone then flip the omelet over
- Add taco meat and half of the cheese spreading out evenly over the eggs, fold in half and add the rest of the cheese to the top of the omelet.
Recipe Notes
Serve with guacamole and chips or pico de gallo.
This Mexican Omelette recipe is gluten free.
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