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Tex-Mex Omelette

Yields1 Serving

This is one of my favorite ways to use left over taco meat.

 1 Tablespoon butter
 ½ chopped white onion
 ½ green bell pepper, or Poblano, Anaheim chopped
 ½ cup cherry tomatoes, cut in half
 salt and pepper to taste
 3 eggs
 1 Tablespoon heavy whipping cream
 ¼ cup shredded chedder cheese
 ¼ pound prepared taco meat, heated up in microwave
 sour cream

Cook peppers and onion in half the butter on medium heat in a non stick skillet. Season generously with salt and pepper. Stir in tomatoes. Reduce heat to low.


While vegetables are cooking, beat together eggs, salt and pepper, and cream, until it's smooth.


Melt remaining butter pan. Add the egg mixture to pan, distributed evenly. When underside is cooked, add cheese and re-heated taco meat.


To serve, fold one edge up and slide out of the pan so it inverts onto a platter tri-folded into an burritto shape. Top with salsa and sour cream.

Nutrition Facts

Servings 0