Finished Cinco de Mayo Omlette
Cinco de Mayo Omelet
Don’t wait for a Mexican holiday to enjoy this easy- to- prepare omelet. The key is to have all ingredients ready before starting to cook!
Cinco de Mayo Omelet
Don’t wait for a Mexican holiday to enjoy this easy- to- prepare omelet. The key is to have all ingredients ready before starting to cook!
Finished Cinco de Mayo Omlette
Ingredients
  • 6 eggs
  • 1 tablespoon milk
  • 1/2 cup Emily's Taco Salsa
  • 1/2 cup shredded Cheddar cheese
  • sea salt and fresh pepper to taste
  • Fat to grease the pan (butter, bacon fat, olive oil)
Servings:
Instructions
  1. In a medium bowl, whisk together the eggs and milk. Season to taste with sea salt and fresh pepper. Coat a medium non-stick skillet with the fat of your choice. Cook the eggs over medium heat, stirring as if preparing scrambled eggs, until they are almost set. Smooth the mixture evenly in the pan. Spread the Emily’s Taco Salsa over the eggs, then sprinkle the cheddar cheese over the top. Cover the pan, turn off the heat, and let sit until the cheese has melted and the omelet has completely set. Carefully fold the omelet in half, and transfer to a heated serving platter. If desired, serve with more Emily’s Taco Salsa, warm black beans and corn bread. Makes four servings.
    Let egg set up before adding taco sauce.
Recipe Notes

Nutritional analysis per serving: 182 calories, 13 gram protein, 2 grams carbohydrates, 13 grams fat, 271 mg. sodium, less than 1 gram fiber.

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