Taco Omelettes
OK, before I even get started with this, is it omelet or omelette? The latter is the proper British spelling and how I always spelled it. It wasn’t until typing it a lot and getting spell checked that I even realized that I was not spelling it “normal.” Comment below and let me know how you spell it. 🤓
OK, now that we have gotten that out of the way, Taco Omelettes… I love eggs and an omelette is one of my favorite ways of eating them. Anything from the normal cheese, meat + cheese, Pizza Omelette (yes that is something I make too), and my favorite, Taco Omelette.
Growing up, Taco Night at the Barkers was tradition. Every other week, we would have tacos and the invitation to come and join us was extended to many friends and was quite popular. When there was leftovers, Mom came up with inventive ways to eat the leftovers and Taco Omelettes was one of them. Taco meat, cheese, and taco sauce pairs very nicely with eggs.
Now, I know for some of you, omelette making may be intimidating. I’ve been there. Just when you think you are having an omelette for breakfast, something goes wrong and it becomes glorified hard scrambled eggs with cheese. It really isn’t that hard if you follow these simple guidelines:
- You must get your pan hot first. Medium is fine, but it needs to be hot before you add a thing to it.
- Even if you are using butter, a little olive oil a fed to the hot pan will help with keeping the egg from sticking.
- Use 2-3 eggs. Less is hard to get right and more becomes hard to handle as well.
- After the pan is hot and you’ve added your oil and/or butter, slowly pour your eggs in the pan. You want the eggs to start to solidify as your pour it in.
- Once the bottom layer of eggs is solidifying, use your spatula to scrape the the edge of some of the solidified eggs inward, allowing for the liquid eggs to fill in the gap.
- Once the majority of the egg has solidified, add your meat and cheese to half of the pan and carefully fold the other half on top of it.
- Give the cheese a little time to melt and then transfer to plate.
- You must get your pan hot first. Medium is fine, but it needs to be hot before you add a thing to it.
- Even if you are using butter, a little olive oil a fed to the hot pan will help with keeping the egg from sticking.
- Use 2-3 eggs. Less is hard to get right and more becomes hard to handle as well.
- After the pan is hot and you’ve added your oil and/or butter, slowly pour your eggs in the pan. You want the eggs to start to solidify as your pour it in.
- Once the bottom layer of eggs is solidifying, use your spatula to scrape the the edge of some of the solidified eggs inward, allowing for the liquid eggs to fill in the gap.
- Once the majority of the egg has solidified, add your meat and cheese to half of the pan and carefully fold the other half on top of it.
- Give the cheese a little time to melt and then transfer to plate.
This is a great way to utilize your left over taco meat if you are tired of just using it for tacos, taco salad, and nachos, etc. Don’t forget to comment on how you spell omelette. 🤓
Taco Omelette
- Frying pan
- 2-3 Eggs
- 1 oz Cheddar cheese (Weight doesn't need to be precise, use as much or as little as needed.)
- 4 oz Leftover Taco Meat (Weight doesn't need to be precise, use as much or as little as needed.)
- 1 tbsp Taco sauce
- 1 pinch of salt
- 1 pinch of pepper
- 1 tbsp Butter (or oil)
Heat up skillet on medium-low heat.
Heat leftover taco meat in the microwave.
Crack 2-3 eggs in a bowl or cup and add salt and pepper to the bowl and whisk thoroughly.
Add butter or oil in the hot pan and pour eggs into the pan.
Allow the eggs to cook for a little bit and then using a spatula, scrape the hardening eggs inward to allow the liquid eggs to cook in the now empty part.
After about a minute, add warmed up taco meat to one half of the pan and sprinkle the cheddar cheese over the meat.
Carefully, using the spatula, fold the empty half of the eggs over on top of the side with taco meat and cheese.
Allow it to cook a bit and then add to plate.
