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Taco Omelette

    breakfast taco omelette

    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.

    taco omelette

    Making omelettes can be tricky. Start with a small enough skillet to shape the omelette. If you have an omelette pan, all the better! Three eggs provide the perfect amount of volume. You also don’t want to overfill the omelette with ingredients, otherwise it’ll fall apart and you’ll have trouble folding it. 

    When it comes to the flip, slow and steady wins the race. Often people think that swift movements will get the job done, but I strongly recommend taking your time with it. 

    What You Need to Make a Taco Omelette

    If you also partake in Taco Tuesdays, then half the work is already done for you! You will probably have most of the ingredients you need for this recipe just by using up those leftovers. All you need to add are the eggs.

    The great thing about this recipe is that you can pick and choose your filling/toppings. Leave some things out and add your favorites in. For the most part, you’ll need corn, black beans, green onions, red onions, jalapeño, tomatoes, crushed nachos, and cheddar cheese. You can dress it with typical taco garnishes like sour cream and lime.

    ingredients to make breakfast taco omelette

    Ingredients:

    • Black beans
    • Green onions
    • Corn
    • Red onions 
    • Cheddar cheese
    • Taco seasoning
    • Eggs
    • Tomatoes
    • Sour cream
    • Leftover ground beef 
    • Jalapenos
    • Limes to serve 
    • Nachos
    • Neutral oil 

    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.

    eggs and taco seasoning in a bowl

    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.

    eggs added to red onions and jalapenos

    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! 

    filling added to breakfast taco omelette

    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!

    breakfast taco omelette

    Recipe FAQs

    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.

    breakfast taco omelette

    Taco Omelette

    Matthew Chin
    Repurpose your leftovers from Taco Tuesday into this incredibly hearty taco omelette. Add your favorite ingredients to make it just how you like.
    No ratings yet
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine Mexican
    Servings 1
    Calories 601 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    This recipe is a great way to use up the leftover ground meat and toppings the next day. You can easily leave out the meat if you’re vegetarian or swap out some toppings for others.
    Start with a small enough skillet to shape the omelette. If you have an omelette pan, all the better! Three eggs provide the perfect amount of volume. Now you don’t want to overfill the omelette with ingredients, otherwise, it’ll fall apart and you’ll have trouble folding it.
    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.

    Nutrition

    Calories: 601kcalCarbohydrates: 29.6gProtein: 30.4gFat: 41.6gSaturated Fat: 14.2gSugar: 6.8g
    Keyword eggs, ground meat, omelette, tacos
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    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

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