Save all those taco mixes from taco night and turn them into this tasty taco omelet, perfect for any meal and ready in just 15 minutes. And only 1 net carb! Suitable for Atkins, Keto, LCHF, Low Carb, Diabetic, Low Glycemic, Gluten Free, Grain Free, Sugar Free, Nut Free, Coconut Free, Low Potassium.
- 2 tablespoons Hot water
- 1 tbsp Salted butter
- 4 large eggs
- 2 dashes Salt
- 4 ounces, weight Ground beef cooked with taco seasoning, room temperature or reheated
- 2 tablespoons Diced yellow onion
- ¼ cups Grated cheddar cheese
- Taco sauce or hot sauce, salsa, sour cream and sliced green onions, for garnish (optional)
Heat some water in a kettle (or use very hot tap water).
Melt the butter over medium heat in a 10 inch skillet.
While the butter is melting, beat the eggs in a small bowl until smooth. Continue beating while pouring hot water over the eggs. (This step will start to put the eggs in with a bit of air in them, making a fluffier omelet.)
Pour the beaten eggs into the pan with the melted butter. Continue cooking over medium heat. While the eggs cook, bring the edges towards the center of the pan with a spatula. Swirl the pan to squeeze out the raw egg from the edges that have just been cleared. Keep doing this until you can’t swirl any more raw egg around the edges. (This makes the omelet thicker and cooked more evenly.)
Lightly salt the top of the omelet. Cover the pan, turn off the heat and let stand for about 2 minutes, or until the top of the omelet is set.
Spread taco meat and onions over half of the omelet. Next, spread about 3/4 of the shredded cheese over the taco meat. Using a spatula, gently lift 1/2 of the uncovered omelet and fold in the meat and cheese. Sprinkle the rest of the cheese on top.
Cut the omelet into portions and serve. Serve with a variety of toppings or garnish as desired.
• One of the secrets to making a great omelette is not to use too big a pan. The goal is a thick, but well-cooked omelette. This method of cooking an omelette results in a thick, fluffy omelet every time. Another secret is not to skimp on the butter. It incorporates into the omelette while drawing in the sides, adding flavor and giving the outside of the omelette a nice golden color.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to ensure more accurate estimates. The recipe is stored on and available for MFP users to log into their food journals.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tis group on Facebook, or follow me on Pinterest at auntrocky2.
Per serving: Calories 416, Total fat 31 g, Saturated fat 14 g, Sodium 801 mg, Potassium 330 mg, Total carbohydrates 1 g, Dietary fiber 0 g, Net carbohydrates 1 g, Sugars 1 g, Protein 31 g. Macros: 69% fat, 30% protein, 1% carbs.
Nutrition does not include taco seasoning, as the type and amount used varies. If your taco seasoning contains carbs, be sure to count them.
© January 18, 2019 Roxana Lopez for Aunt Rocky’s