Thursday, July 23, 2015

Recipe of the Week: Taco Omelet

I've been including Taco Tuesday to just about every weekly menu this summer.  Tacos are easy to make, really versatile and a huge favorite in our house.  

Leftover tacos, however are not that easy to pack for lunches the next day, so we typically have about 1/2 cup of taco meat mixture left over.

Here is a recipe for an easy taco omelet which is the perfect way to use up leftovers!


Taco Omelet - For One


2 eggs
Salt and Pepper
1/2 tablespoon butter
1/3 cup leftover taco meat mixture
2 tablespoons grated cheddar cheese
2 tablespoons salsa
Sliced avocado, sour cream, black olives, green onions (optional)


Whip eggs together with salt and pepper.

Melt butter in a hot skillet and immediately pour beaten eggs into the pan.  As the egg cooks, gently lift up around the edges and let the uncooked egg run underneath the cooked egg.

When the egg is cooked enough to be firm, using a large spatula, flip the egg then turn off the heat.

Begin to fill your omelet; first with the taco meat and then with the cheese.  Fold the omelet in half, covering the filling ingredients.

Slide omelet onto a plate then top with salsa, avocado, sour cream, black olives, and/or green onions.


Since I typically reheat my omelet at work, I don't bother with warming up my meat mixture first, but if you are eating right away, before you fill your omelet, heat your meat mixture in the microwave for 30 seconds.

I also put my toppings in a separate container and add after re-heating my omelet at work.

This also makes a great easy breakfast for dinner alternative!