The Mexican Omelette is great for using leftover taco meat. You can serve it with tortilla chips and fresh guacamole or our pico de gallo, click the links for recipes.
Beat eggs and milk together with fork or whisk until well blended
Spray small pan with oil or non-stick spray
Heat pan over med/high heat
In a small bowl microwave the taco meat for about 45 seconds or heat in a small pan, set aside
Pour egg into pan and cook until you can lift the sides with a spatula, pick up small section of the side and allow the uncooked mixture to seep underneath the omelet, repeat this until all the gooey egg is gone then flip the omelet over
Add taco meat and half of the cheese spreading out evenly over the eggs, fold in half and add the rest of the cheese to the top of the omelet.
Serve with guacamole and chips or pico de gallo.
This Mexican Omelette recipe is gluten free.