south-of-border essentials: awesome taco omelet

How To Make south-of-border essentials: awesome taco omelet

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  PREP/PREPARE
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  For this recipe you will need a good stainless steel or non-stick skillet.
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  These are the recipes I used to assemble these taco omelets If you have your own taco meat, excellent, if you do not, this is a keeper: https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=6 Lots of good salsas out there, this is one that I love to make: https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-essentials-lime-green-chili-salsa.html?r=3 I make the omelet is a similar fashion to this recipe, except I do not scramble the eggs: https://www.justapinch.com/recipes/breakfast/egg-breakfast/creamy-scrambled-eggs-2.html?r=1 Here is a great taco seasoning that you will be using over-and-over again: https://www.justapinch.com/recipes/side/side-other-side-dish/andys-taco-seasoning.html?r=5
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  Gather your ingredients (mise en place).
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  Add the butter to a skillet over medium heat.
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  While the butter is melting, place the eggs into a bowl, add a few pinches of taco seasoning, then whisk until no strands of white remain.
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  Give the pan a swirl, to completely coat the surface of the skillet.
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  Add the eggs.
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  Swirl the pan again to evenly distribute the eggs, and season with a bit of salt and pepper.
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  Let the egg mixture sit, undisturbed for about 60 seconds.
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  Take a spatula, pull in from the sides and incorporate the still liquid parts of the egg into the cooked bits.
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  Chef’s Tip: Continue to swirl the pan, so the omelet does not stick.
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  After most of the liquid parts are cooked, the top will still be a bit runny.
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  Remove from the heat and let stand for about 2 minutes. Remember to swirl the pan a few times during this waiting process.
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  Return the pan to the heat, and add the cheese, then spoon on some salsa, and a few black olives.
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  Chef’s Note: Keep these items in the middle third of the omelet.
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  Fold the two sides of the omelet over the cheese, then slide onto a plate.
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  Chef’s Note: You will notice that I turned the omelet over and put the folded side on the bottom. This is optional; however, for presentation purposes, I think it looks nice. We eat first with our eyes.
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  Add the taco meat. I like to add it perpendicular to the omelet.
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  PLATE/PRESENT
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  Serve while nice and hot with a dollop of sour cream, and a bit of additional salsa on the side. Enjoy.
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  Keep the faith, and keep cooking.
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