TEX-MEX OMELETTE
An omelette breakfast is a family favorite. How to make Tex-Mex omelettes using tenderloin tips, vegetables, and cheese. Breakfast just got tastier than ever.
Provided by Mel Lockcuff
Categories Breakfast & Brunch
Time 1h
Number Of Ingredients 11
Steps:
- Wash and chop peppers, green onions, and tomatoes.
- Sauté peppers and green onions for 3-5 minutes, or until tender; remove and set aside.
- Cook tenderloin tips in skillet until done to preference.
- Combine peppers and green onions with meat; remove and set aside.
- Beat 2 eggs/omelette.
- Pour enough egg for 1 omelette into small skillet; sprinkle with Queso Fresco, and cook for 2-3 minutes or until done on one side.
- Flip omelette over and cook other side for 2-3 minutes or until nearly done on that side.
- Add small amount of filling, including tenderloin tips, peppers, green onions, tomatoes, Cheddar, and Monterey Jack, to half of one side of the omelette.
- Close omelette by folding over. Cook for 1-2 minutes more or until cheeses begin to melt and inside of omelette is hot.
- Serve immediately with cilantro, avocado, sour cream, and salsa. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 1282 kcal, Carbohydrate 23 g, Protein 78 g, Fat 98 g, SaturatedFat 45 g, TransFat 1 g, Cholesterol 503 mg, Sodium 1553 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 41 g
BIG OLE TEX-MEX BURRITO OMELET
Provided by Sunny Anderson
Categories main-dish
Time 1h17m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
- Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
- Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
TEX-MEX OMELET
This omelet is a simple dish that is low-calorie (for an omelet) and quick to make. I'm on a diet and want this to be the sort of thing I can make before work and not have it destroy my day's calorie intake count. Note that it is high in cholesterol and sodium so this is definitely not an "every day" sort of dish.
Provided by David J Rust
Categories Breakfast
Time 30m
Yield 1 medium entree, 1 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the milk, only half of the salt and half of the pepper, and the two eggs. Do not whisk until it becomes frothy; just until it comes together without any dark bands of egg yolk. It should look even in its color.
- In a non-stick skillet, melt the butter over medium-high heat.
- Add the ground beef, the remaining half of the salt and the remaining half of the pepper, the ground cumin, and the chili powder to the hot butter. When the meat is mostly brown, add the minced garlic clove and diced bell pepper. Saute until the meat is fully brown and the spices are fully incorporated on the meat.
- Add the diced tomato, stir through the meat and peppers, and remove from the skillet.
- Reduce the heat to medium. Making sure that there is still a thin sheen of butter in the skillet, remove any stuck on bits with a spatula or wooden spoon. Add the extra-virgin olive oil to the skillet.
- Add the whisked eggs to the skillet and spread the liquid out in the pan by tilting it from side to side.
- When most of the egg has set (only a few, tiny patches of liquid remain), add the meat and tomato mixture onto the flat disk of mostly-cooked egg. Add this towards one edge.
- Sprinkle bits of the goat cheese over the meat.
- With a spatula, fold the eggs over on themselves, starting with the edge closest to the meat. Fold again and -if there is still space left- again. Fold until you've rolled up the eggs into an omelet.
- Serve.
TEX MEX SPANISH OMELET
Make and share this Tex Mex Spanish Omelet recipe from Food.com.
Provided by Lucky.Wife
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In Med. bowl beat eggs, cilantro, salt, and cumin with whisk or beater till frothy.
- Coat an unheated 10 inch skillet with cooking spray, heat skillet over med. heat till hot.
- Pour egg mixture in prepared skillet. Cook, without stirring, till eggs begin to set on the bottom and around edges. Run a spatula around the edges of skillet lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting until egg mixture is almost set.
- Sprinkle with cheese. Top with 3/4 the spinach and 1/2 of the corn pepper relish (see below for recipe). Using the spatula lift and fold an edge of the omelet partially over fillling. Top with remaining spinach and relish.
- Corn Pepper Relish Recipe:.
- In small bowl mix red pepper, corn, red onion and cilantro.
Nutrition Facts : Calories 229.8, Fat 14.5, SaturatedFat 5.8, Cholesterol 435.6, Sodium 304, Carbohydrate 7.7, Fiber 1.3, Sugar 2.1, Protein 17.3
TEX-MEX GRAIN BOWL
This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish-and they really should! -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado and toppings as desired. Serve immediately.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 9g fiber), Protein 12g protein.
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