Taco Omelette, A hearty breakfast or a filling dinner.
Original recipe serves 3
Ingredients (serves 2)
Makes 3 very filling omelettes
Make taco meat. I reduced the water to make it a tad thicker since we are putting it in an omelette.
Beat 6 eggs together in a pourable device, I like to use a measuring cup. Seaon with salt and fresh ground pepper as dedired. Use a fork and a side-to-side slosh motion, try to keep as much air out as possible, these omelettes need a very strong skin.
Making the OmelettePlace pan over a medium-high heat (6 /12) and let it come to full tempature. Place butter pad in center and roll the pan to distribute butter evenly, give it about 20 seconds to make the butter nice and hot without burning it.
Pour in 1/3 of the beaten eggs in to the center of the pan and let self level. When the top of the omlet starts to look like a yellow rolling hills with little ponds of egg, it is time to flip.
After you flip, lay down some cheese. Evenly spread taco meat, tomatoes, onions, and olives. Add as much or little of the items you like on the omelette. Top with cheese and a couple shots of Tobasco.
Slide omelette on to plate face up and use hands to roll a loose jelly roll. Top with cheese, sour cream, black olives, and a few more shots of Tobasco and some of the salsa.
Repeat for the other 2 omelettes.
Serve with a tall glass of milk.