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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is an omelet version of the southwest favorite Navajo Taco (or Indian Taco). Full of flavor, easy to make, and always a hit. Ingredients:
3 eggs |
2 tablespoons water |
1/2 cup cheese, shredded, divided use |
1/4 cup onion, chopped in 1/2-inch pieces |
2 -3 tablespoons sliced olives |
1/4 cup large pieces chopped tomato |
1/4-1/2 cup kidney bean, warmed |
2 tablespoons sour cream |
salsa |
Directions:
1. Whip the eggs with the water and pour into a 7 cast iron skillet (or other heavy skillet) heated to medium high heat.
2. As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.
3. While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.
4. Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).
5. Top with dollops of sour cream & salsa.
6. ENJOY!
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