Leftover Taco Omlet Recipes

TACO OMELETTE USING LEFTOVER TACO MEAT

Taco Omelette Using Leftover Taco Meat image

Have leftover taco meat from your Taco Tuesday dinner? Use it in a low carb, high protein omelette for breakfast ( or dinner the next night!)

Provided by Karlynn Johnston

Number Of Ingredients 8

Ingredients

1/4 cup leftover cooked taco meat
3 large eggs
1 tablespoon cream
1/4 cup shredded Tex Mex cheese
cooking spray
salt and pepper
pico de gallo
chopped cilantro

Steps:

Mix together the taco meat, eggs and cream.
Spray an omelette pan or a small pan that can make omelettes with the cooking spray. Heat over medium-high heat. If you are using the omelette pan, spray BOTH sides of the pan.
Pour the egg mixture into the heated pan and cook on the one side until it is lightly browned on the bottom and the omelette is cooked almost all the way through. If using an omelette pan, close the top lid while cooking. Cook until only the top is runny with raw egg.
Carefully flip the omelette over to cook the other side. If you have an omelette pan, you can simply quickly turn the entire closed pan over. The omelette will flip inside. Cook for 1-2 minutes.
Place the shredded cheese on top of half of the omelette, then fold the other half of the omelette over top of the cheese.
Let the cheese melt, then serve. Salt and pepper to taste. Top with pico de gallo and cilantro if desired.

Nutrition Facts : Calories 538 kcal, Carbohydrate 2 g, Protein 38 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 720 mg, Sodium 480 mg, Sugar 1 g, ServingSize 1 serving

LEFTOVER-BRISKET BREAKFAST TACOS

Leftover-Brisket Breakfast Tacos image

After any big holiday meal, it's great to flip the leftovers into a new dish. Here a sweet-and-smoky salsa transforms a Rosh Hashanah brisket into Southwestern-style breakfast tacos that use ingredients you likely have in your kitchen. The optional potato chips add delightful crunch.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 plum tomatoes, halved
1/2 white onion, sliced into 4 chunks
1/4 cup olive oil, plus more if needed
Kosher salt
2 canned chipotle peppers in adobo sauce, stemmed and seeded, plus 2 teaspoons adobo sauce
2 tablespoons canned diced green chiles (mild or hot)
1 1/2 cups chopped leftover brisket (see Cook's Note)
6 large eggs, lightly beaten
8 taco-sized flour tortillas, warmed
1 small bunch cilantro, roughly chopped
3/4 cup crushed potato chips, optional

Steps:

Position an oven rack on the top level (or on a level that can accommodate a skillet) and preheat the broiler.
Place the tomatoes, onion, 1 tablespoon of the olive oil and a pinch of salt in a small cast-iron skillet, then toss together and spread evenly. Broil, tossing halfway through, until charred around the edges, about 15 minutes. Watch closely to prevent scorching. Add the tomato mixture to a blender with the chipotles and adobo sauce. Process until chopped, about 10 seconds. Transfer to a medium bowl and stir in the green chiles and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the brisket and cook, adding 1 or 2 teaspoons of olive oil if the pan seems dry, until crisped all over, about 2 minutes. Transfer to a plate.
Heat the remaining 3 tablespoons olive oil in the same skillet, swirling to coat. Pour in the eggs and cook, undisturbed, until just set around the edges, about 15 seconds. Using a rubber spatula, pull the set egg from around the edges into the center of the skillet. Continue cooking, drawing the spatula around the edge of the pan every 15 to 20 seconds, until the eggs are softly set, about 3 minutes. Remove from the heat.
Fill the warmed tortillas evenly with the scrambled eggs, brisket, tomato salsa, cilantro and crushed potato chips if using.

LEFTOVER CORNED BEEF OMELET

Leftover Corned Beef Omelet image

This tasty omelet uses the same ingredients as a Reuben sandwich, minus the rye bread. Caraway seeds, orange zest, and dill add some rye bread flavor. Just increase all if the ingredients proportionally to the number of eggs, if you are making a larger omelet.

Provided by Marcia

Categories Omelets

Time 15m

Yield 1

Number Of Ingredients 10

Ingredients

2 large eggs
2 tablespoons 2% milk
½ teaspoon caraway seeds
¼ teaspoon dried dill weed
¼ teaspoon grated orange zest
1 teaspoon butter
2 ounces shredded and chopped cooked corned beef
¼ cup sauerkraut, drained
1 slice Swiss cheese, cut into strips
1 tablespoon Thousand Island dressing

Steps:

Whisk together eggs, milk, caraway seeds, dill, and orange zest.
Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

Nutrition Facts : Calories 518.7 calories, Carbohydrate 9.8 g, Cholesterol 471.2 mg, Fat 39.3 g, Fiber 1.4 g, Protein 32 g, SaturatedFat 15.7 g, Sodium 1276.1 mg, Sugar 6.2 g

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