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Categories:
Omelette eggs milk salt fresh ground black pepper cooking oil Cheddar cheese olive oil beef white onion garlic green bell pepper jalapeno pepper ground cumin tomatoes tomato juice cilantro salt fresh ground pepper
Viewed: 31 - Published at: a year agoIngredients
- Omelette
- 8 eggs
- 1/4 cup milk
- salt (to season)
- fresh ground black pepper (to season)
- cooking oil, as needed
- 2/3 cup cheddar cheese, shredded
- Machaca
- 2 teaspoons olive oil
- 3/4 lb beef, cooked and shredded (see Chef Larry's Notes)
- 1/2 cup white onion, finely diced
- 1/2 teaspoon garlic, minced
- 1/4 cup green bell pepper, diced
- 1/2 teaspoon jalapeno pepper, seeded, finely diced
- 1/3 teaspoon ground cumin
- 1/4 cup tomatoes, diced
- 1/4 cup tomato juice
- 1 tablespoon cilantro, minced
- salt (to season)
- fresh ground pepper (to season)
Method
- Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers, cook until tender. Add shredded beef, cumin, cilantro, tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil.
- Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings.
