Taco Omelet Recipes

TACO OMELETTE

Steps:

• Add your Eggs and Milk into a bowl
• Mix those together
• Take out an omelette pan, turn your burner on Medium, and spray your pan with non-stick cooking spray
• Chop up your Red Onion and Green Pepper
• Pour your Egg mix into the pan
• After 1 minute add in your Black Pepper, Red Onion, Green Pepper, crushed up Tortillas, and Cheese
• Cook that until your omelette moves around in your pan (usually a couple minutes)
• Flip over and cook for 1 minute
• Flip over again and cook for another 1 minute
• Top with a little Tabasco and Salsa

TACO OMELETTE USING LEFTOVER TACO MEAT

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.

TACO OMELET RECIPE

Steps:

• Heat a medium skillet over medium-high heat. Add the ground beef and brown while breaking up into chunks with a spatula.
• Add in the taco seasoning and water and cook until most of the liquid has absorbed and the meat mixture is thick. Remove from heat.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt, and pepper and whisk gently to incorporate.
• Heat a 6 to 8-inch omelet pan (or a nonstick skillet) over high heat until hot. Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling, but before it starts to brown, slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let the eggs firm up a bit and use a spatula to gently direct the mixture away from the sides and into the middle of the pan. Allow any remaining liquid into the space left at the sides of the pan.
• Cook for another minute until the egg mixture holds together. While the middle of the omelet is still a little runny, add half of the meat mixture and half of the cheese to the center of the omelet (you will want about 1/3 cup combined of both).
• Tilt the pan to one side and use the spatula to fold about one-third of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan.
• Hold the pan above the serving plate, tip it so that the omelet rolls off, folding itself onto the plate. The two edges till be tucked underneath. Top with any toppings and serve.

SPICY OYSTER OMELET "TACOS"

Steps:

• For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined.
• For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined.
• Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil.
• Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook.
• Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side.

MEXICAN OMELET

Steps:

• In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.

MEXICAN TACO OMELET

Steps:

• Spray non-stick skillet with Cooking Spray. Heat skillet between medium and high heat.
• Beat eggs.
• Pour eggs into pan and sprinkle the green pepper and onion. Sprinkle chicken on top of the eggs. Finely crush tortilla chips and sprinkle across the eggs.
• When omelet moves freely when you shake the pan, flip the omelet to cook it on the other side.
• When finished, turn over the pan onto a plate. Top the omelet with Queso Fresco while it is still hot.
• Spread salsa over the omelet. Roll up and enjoy!

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!