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!
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 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 the shredded cheese.
Move the skillet to the oven and place 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.