E Z Mex Tex Omelet Recipes

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BIG OLE TEX-MEX BURRITO OMELET



Big Ole Tex-Mex Burrito Omelet image

Provided by Sunny Anderson

Categories     main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 19

1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

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



Tex-Mex Omelet image

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

2 large eggs
1 tablespoon 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 tablespoon unsalted butter
1 1/2 ounces ground beef
1 1/2 ounces green bell peppers (finely diced)
1/2 teaspoon ground cumin
1/4 teaspoon ground ancho chili pepper (ancho chili powder)
1 garlic clove (minced)
1/2 medium tomatoes (diced)
1/2 tablespoon extra virgin olive oil
1 ounce goat cheese

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 OMELETTE RECIPE



Tex Mex Omelette Recipe image

Provided by debrcovey

Number Of Ingredients 10

1/2 avocado
1/2 cup diced tomato
2 Tbsp chopped red onion
2 Tbsp chopped cilantro
1 inced garlic clove
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper
dash of hot sauce
2 eggs, whisked

Steps:

  • Combine 1/2 avocado, tomato, red onion, cilantro, garlic, lime juice, salt, pepper, hot sauce and toss together. Set aside. Cook 2 eggs whisked in 1 Tbsp ghee for 2 minutes; flip, and cook 30 seconds more. Slide onto plate and top with avocado mixture above

E-Z MEX-TEX OMELET



E-Z Mex-Tex Omelet image

Make and share this E-Z Mex-Tex Omelet recipe from Food.com.

Provided by Aroostook

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup butter (for saute)
6 eggs, lightly beaten
2 tablespoons grated parmesan cheese
1 tablespoon cream
1 tablespoon butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/2 cup favorite salsa

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.

Nutrition Facts : Calories 224.7, Fat 19, SaturatedFat 10.4, Cholesterol 251.1, Sodium 547, Carbohydrate 4, Fiber 0.8, Sugar 2, Protein 10

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