So delicious and low carb. You will not even know you are being healthy!
Last weekend, my husband and I went to get breakfast at a diner in Des Moines that he has been going to as a kid. We have been there many times, but usually I order burgers, fries, or meatloaf. Yeah, I wasn’t trying that hard back then. Being on a low-carb kick, I checked out their egg section and was surprised to see something called a taco omelette. Intrigued, I ordered it without questions, but added on avocado (it was a Saturday, I deserved a little treat). This is the part where I am supposed to tell everyone how delicious it was and that I was blown away by the ingenuity and taste. Eh, it was okay. The concept was so there! But being a small mom and pop diner, it took some shortcuts like jarred salsa. But now I had the idea down, and that is all it took to create this beauty. Here is my enhanced version of a Taco Omelette. The husband loves it and that is actually a huge accomplishment because no one loves tacos like Ryan. And he is a purist. I am pretty sure he ignores the existence of taco salads. But that will tell you how taco-like this omelette is. This would be perfect to make with leftover taco ingredients. Being me and difficult though, I made it for this weekend’s breakfast.
Taco Omelette for Two
- 4 eggs (the second time I made this, I used 3 eggs and 2 egg whites I had leftover from separating and I could not tell a difference)
- Salt for seasoning
- Olive oil
- 1/2 lb Ground turkey (or ground beef, but we prefer ground turkey in my family)
- Taco seasoning (we like McCormick’s Hot, but I try to make my own when I have time)
- Half a bell pepper, chopped
- Half an onion, chopped
- Cheddar cheese, shredded
- Cilantro, rough chop
- Tomato, diced
- Fresh salsa
- Sour cream
- Avocado or guacamole
- Start browning meat and follow directions for taco seasoning.
- Saute chopped onions and bell pepper in olive oil and sprinkle with a little salt. I like kosher!
- Whisk eggs together well and add pinch of salt.
- Heat 8″ish sized pan to low and spray with olive oil preferably.
- Slowly add half the eggs to pan and swirl pan to get eggs distributed evenly. Once it is spread out, “sprinkle” desired amount of meat to half of omelette.
- On other side, sprinkle cheddar cheese onto the egg that is cooking. This will keep the meat warm and cheese melting.
- Add chopped tomatoes, sauteed veggies, and cilantro to the omelette.
- When the egg is almost all the way cooked through, use whatever technique and tools necessary to fold the omelette in half. (I use two spatualas, my fingers, and a weird pan waving technique)
- Let the omelette cook on each side for another minute or two. I like to get a decent golden brown on my eggs just for looks.
- Top or side the omelette with a little more cheese, fresh salsa, and slices of avocado. Place sour cream on side.
And enjoy your breakfast taco 🙂 I can’t believe that the avid baker I am, that this is my first recipe on my blog, but I have to share this. There are just so many variations of this I could do to fit my healthy eating that I am hoping someone else benefits from such a good idea.
- I made my own salsa the first time just because I had the ingredients. So easy to chop up tomatoes, a few jalopenos, juice a lime, add a little salt and pepper. I usually add a little onion, but I got lazy on the chopping that morning
- Taco seasoning homemade is best for these projects because I make a random amount of meat, rather than the standard 1 lb. Also, if you are avoiding carbs, sometimes taco seasoning has thickening agents that you might want to be careful of.
- Don’t make a huge mess in your kitchen and take an hour to make breakfast…just wait till you have taco leftovers.