- 1/4lb ground beef
- 1/4 packet taco seasoning
- 1/8 cup shredded Mexican cheese blend
- 1 teaspoon butter
- 2 eggs
- 1 tablespoon milk or water
- Kosher salt and freshly ground black pepper (to taste)
- Optional toppings-
- sour cream
- shredded lettuce
- diced tomato
- Heat a medium skillet over medium-high heat. Add the ground beef and brown while breaking up into chunks with a spatula.
- Add in the taco seasoning and water and cook until most of the liquid has absorbed and the meat mixture is thick. Remove from heat.
- Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt, and pepper and whisk gently to incorporate.
- Heat a 6 to 8-inch omelet pan (or a nonstick skillet) over high heat until hot. Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling, but before it starts to brown, slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let the eggs firm up a bit and use a spatula to gently direct the mixture away from the sides and into the middle of the pan. Allow any remaining liquid into the space left at the sides of the pan.
- Cook for another minute until the egg mixture holds together. While the middle of the omelet is still a little runny, add half of the meat mixture and half of the cheese to the center of the omelet (you will want about 1/3 cup combined of both).
- Tilt the pan to one side and use the spatula to fold about one-third of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan.
- Hold the pan above the serving plate, tip it so that the omelet rolls off, folding itself onto the plate. The two edges till be tucked underneath. Top with any toppings and serve.