Every Tuesday is Taco night in this household. They’re easy to make and there’s always enough to go around for everyone! Sometimes when there’s too much to go around, that’s where this taco omelette recipe comes into play.
This recipe is a great way to use up leftover ground meat and toppings the next day. I love how versatile it can be, too. You can easily leave out the meat if you’re vegetarian, or swap out some toppings for others. The combinations are endless.
There’s really no one you can’t please with this. I personally like to make this for brunch the next morning alongside some hash browns. It’s loaded enough to keep me going till dinner time.
Why You’ll Love This Recipe
Flexible ingredients: This Mexican omelette recipe is incredibly versatile. It’s a great way to use leftover taco meat, but you can also customize it with your favorite taco fillings. It’s a creative and delicious way to clean out your fridge and reduce food waste!
Easy to make: While it may seem complex, cooking this omelette is as simple as sautéing some veggies, pouring eggs into a pan, and adding your desired toppings. And with a little practice, you’ll get the hang of the omelette flip in no time.
Healthy and nutritious: Not only is this a mouth-watering meal, it’s also packed with protein, fiber, and healthy fats. If you’re following a low carb or ketogenic diet, this omelette is a great option, offering a fantastic blend of taste and nutrition.
You’ll need the following ingredients to make this omelette with leftover taco meat:
Leftover Taco Meat: This recipe is perfect for using up that leftover taco meat from Taco Tuesday. Whether it’s beef, chicken, or even vegetarian crumbles, you can’t go wrong!
Eggs: This recipe calls for large eggs. The egg mixture will be the base of your omelette, providing protein and helping to hold all the delicious ingredients together.
Cheese: Use half of the cheese inside the omelette and the rest on top for the perfect cheesy omelette. Choose a good melting cheese like cheddar or Monterey Jack.
Tortilla Chips: These add a surprising crunch to the omelette. Use your favorite brand or even substitute with homemade tortilla chips if you’re feeling adventurous.
How To Make a Taco Omelette
Beat the eggs: In a bowl, beat together the eggs and taco seasoning until fully combined. Set it aside.
Cook the red onions and jalapeños: Heat oil in a small skillet over medium heat. Add diced red onions and diced jalapenos. Sauté until the onions appear translucent.
Add the eggs: Pour the whisked eggs over the red onions and jalapenos. Let it cook lightly for about 1-2 minutes.
Add the filling: Layer on the shredded cheese, cooked ground beef, corn, black beans, green onions, tomatoes, and crushed nacho chips on one half of the omelette. Be sure that the cheese goes on first so it melts down properly!
Garnish and serve: Once the bottom of the omelette is lightly browned, carefully flip the other half of the omelette to cover the filling.
Plate the omelette and top it with the same ingredients in the filling. Garnish with sour cream, salsa, and cilantro, and serve!
- Cook your omelette over medium-high heat. This ensures that the uncooked eggs flow to the edges and cook evenly without burning the bottom.
- Ensure that your egg mixture is well beaten in a mixing bowl. This allows for even distribution of the taco seasoning and a uniform cook.
- When adding your toppings, ensure they’re concentrated in the center of the pan. This makes it easier to fold your omelette without ingredients spilling out.
Storage & Reheating
Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave it for a minute or two or warm it in a skillet over medium heat until heated through.
Additions & Substitutions
Feel free to add more veggies such as green pepper, or even slices of avocado for added healthy fats. If you’re out of taco meat, cooked and seasoned black beans can make a delicious and filling option. If you don’t have taco seasoning, a mix of garlic powder, onion powder, and black pepper can serve as a quick homemade taco seasoning.
What should I serve with this omelette with leftover taco meat recipe?
This recipe is a meal in itself, but if you’re looking to make it part of a larger spread, consider pairing it with some low-carb recipes or a side of pico de gallo for a refreshing counterpoint. This Mexican omelette recipe is also a wonderful pairing with a light green salad or roasted vegetables.
What is the trick to a perfect omelette?
For one, the pan needs to be well-oiled. You don’t want the egg to stick! Once you’ve poured the egg into the skillet, leave it be. You want the edges to set a little. Keeping the skillet at a good medium temperature will also allow the egg to cook evenly on the bottom without burning. When it’s time to flip, I like to use a rubber spatula since it’s easier to manipulate and slide under the omelette. The flip itself should be performed gently rather than in one quick action. You want to carefully guide one side of the omelette over to the other.
How can I make this vegetarian or vegan?
Easy! Leave out the ground beef if you’re vegetarian. A great egg substitution for vegans is chickpea flour. It’s high in protein and fiber and, once cooked, it has a similar flavor and texture to eggs. You can also replace the cheese and sour cream with vegan versions.
Here are a few other recipes you might enjoy!
- 4 large eggs
- 1 tbsp taco seasoning
- 1 tbsp cooking oil
- 2 tbsp red onions
- 2 tbsp jalapeños
- ¼ cup cheddar cheese
- ¼ cup leftover ground beef
- 2 tbsp black beans
- 2 tbsp green onions
- 2 tbsp corn
- 2 tbsp tomatoes
- 3-4 crushed nachos
- Sour cream to garnish
- Limes to serve
- Beat eggs with taco seasoning and set aside.
- In a small skillet, heat oil over medium heat.
- Add diced red onions followed by diced jalapenos and sauté until onions are translucent.
- Pour beaten eggs over onions and cook lightly for 1-2 minutes.
- Add cheese, ground beef, corn, black beans, green onions, tomatoes, and crushed nacho chips.
- Cook the bottom until golden brown and flip half of the omelette to cover the filling.
- Remove from heat.
- Top with the same ingredients in the filling and garnish with sour cream, salsa, and cilantro.
- Serve with a lime wedge and enjoy!