Taco time!!! Make sure you fry up some ground beef with salt, pepper and cumin before you start this one!
1) Crack 2 eggs into a bowl, pour in a couple capfuls of half and half, and then season to your liking with salt, pepper and cumin. In my photo I hadn't seasoned mine yet but you don't need too much, especially of the cumin, so go with a light dusting.
2) Whip it! Whip it good! Ok, I'm tired of that song now, lol!
3) Drizzle olive oil into a non-stick pan and toss in a handful of diced onion, some of the ground beef you fried up and some pico de gallo. Like our pan? It's our favorite for many things and is the perfect size for omelets! Made in the USA! Get yours here:
4) Sauté them for a few minutes.
5) Pour in your egg mixture, circling around the outside of the omelet while moving toward the middle. This keeps the omelet well rounded (pun intended) with the other ingredients, because when you pour this way, your inner mixture doesn’t get pushed to the edges of the pan.
6) Add your Mexican cheese blend right away so it melts while the bottom of the omelet is cooking. And remember, the cheese is your glue so be generous and spread it well!
7) Now watch for the edges of the omelet to start “bulking up.” This only takes just a few minutes so don’t walk away!
8) Now you‘re ready to flip it! I like the double pan method! Place a slightly bigger, non-stick pan over the one you’re cooking in, and make sure you flip it fast! Ready, set, flip!
9) Remember the seeping/flare from the edges, that you go around the edge with a spatula pushing it back into the omelet. This way you have a nice looking, clean edged omelet.
10) After a couple minutes, you can slide this baby right on to your plate and drizzle on some salsa!
The most important step in my opinion…ENJOY!
Well done on day four of omelet week! Only one more to go! Thank you for cooking with us and watch for tomorrow’s omelet!
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Chef Riley (right) and Sous Chef Anita (left)
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