Tex-Mex Omelet

"This omelet is a simple dish that is low-calorie (for an omelet) and quick to make. I'm on a diet and want this to be the sort of thing I can make before work and not have it destroy my day's calorie intake count. Note that it is high in cholesterol and sodium so this is definitely not an "every day" sort of dish."
photo by a food.com user photo by a food.com user
Ready In:
1 medium entree




  • In a bowl, whisk together the milk, only half of the salt and half of the pepper, and the two eggs. Do not whisk until it becomes frothy; just until it comes together without any dark bands of egg yolk. It should look even in its color.
  • In a non-stick skillet, melt the butter over medium-high heat.
  • Add the ground beef, the remaining half of the salt and the remaining half of the pepper, the ground cumin, and the chili powder to the hot butter. When the meat is mostly brown, add the minced garlic clove and diced bell pepper. Saute until the meat is fully brown and the spices are fully incorporated on the meat.
  • Add the diced tomato, stir through the meat and peppers, and remove from the skillet.
  • Reduce the heat to medium. Making sure that there is still a thin sheen of butter in the skillet, remove any stuck on bits with a spatula or wooden spoon. Add the extra-virgin olive oil to the skillet.
  • Add the whisked eggs to the skillet and spread the liquid out in the pan by tilting it from side to side.
  • When most of the egg has set (only a few, tiny patches of liquid remain), add the meat and tomato mixture onto the flat disk of mostly-cooked egg. Add this towards one edge.
  • Sprinkle bits of the goat cheese over the meat.
  • With a spatula, fold the eggs over on themselves, starting with the edge closest to the meat. Fold again and -if there is still space left- again. Fold until you've rolled up the eggs into an omelet.
  • Serve.

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A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.
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