Mexican Thin Omelette
I was craving breakfast for lunch the other day. I found taco leftovers in the refrigerator so I decided to make a Mexican omelette. I like my omelettes very thin so I only use one egg but if you like a thicker omelette, feel free to use 2-3 eggs – you’ll just need to cook it a bit longer. I loved the flavor of the beef, spicy cheese, tomatoes, avocado, olives, and green onions with the egg… it was delicious. Seriously, this is one of my new favorite omelette flavors. I guess I know what I’ll be doing with my taco leftovers from now on!
How to Make a Mexican Thin Omelette
Click here for the ground beef taco recipe.
Heat a skillet coated in cooking spray over medium-low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with the egg.
Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and shredded cheese.
Move the skillet to the oven and place it on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.
Ingredients
- 1 egg
- 2 tsp milk
- Sea salt and freshly cracked pepper to taste
- Ground beef taco mixture link for recipe up above
- Tomatoes diced
- Avocado diced
- Green onion chopped
- Black olives sliced
- 1-2 tbsp pepper jack cheese shredded
- Salsa
Instructions
- Click up above for the ground beef taco recipe.
- Heat a skillet coated in cooking spray over medium-low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with the egg.
- Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and shredded cheese.
- Move the skillet to the oven and place it on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so.
- Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.
A mouthwatering omelette recipe, Pam.
Yum! You make the best new recipes with leftovers, Pam!
Yummy! Perfect Cinco de Mayo breakfast!
I love how thin your omelet is! It looks like it’s cooked perfectly! My omelets always come out thick with ugly brown spots on the eggs. I’m definitely going to give your method a try next time!
I always fluff my omelettes up as we like them thick and fluffy. I think though to do this recipe it would be much better thin. Have a good week Diane
Great breakfast/lunch for Cinco de Mayo!! Absolutely love Mexican… this sounds pretty healthy too!
That looks wonderful!
You are a super cook – using leftovers to create a brand new, delicious dish. Looks yummy.
Looks like a winner to me and my favorite omelets are usually made with whatever leftovers we have.
Hi Pam!
I can’t tell you how excited I am to see that delicious looking omelette! Not only because of all those yummy ingredients, including those green onions but because I have never made a thin omelette (ie one egg omelette) It just never occurred to me and since I try to go easy on eggs, (don’t like the carton variety:) I miss my omelette days! Bring on the leftovers! Thank you so much for sharing, Pam…
Sounds like a great way to use leftovers. Your omelette sounds delicious.
You have some omelet SKILLZ. I can never get them to turn out, whether thick or thin!