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Tex-Mex Omelette

tex-mex omelette

 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
 salsa
1

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.

2

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

3

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

4

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

0 servings

Serving size