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.

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:

• 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.

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!

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.

Here are a few other recipes you might enjoy!

• Waffle Tacos
• Mexican Breakfast Hash
• Mexican Omelette
• Chilaquiles Scrambled Eggs
• Avocado Omelette
• Chicken Omelette
• Hash Brown Omelette