Ingredients for Mexican Taco Omelet
- 3 large eggs
- Chicken Breasts
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1/4 cup crumbled queso fresco
- 2 tablespoons salsa
- 1/4 cup crushed tortilla chips
- Salt
- Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Taco Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mexican Taco Omelet
- Preheat a non-stick skillet over medium-high heat and lightly spray with cooking spray.
- In a bowl, whisk together the 3 large eggs until light and frothy.
- Pour the eggs into the preheated skillet and cook for about 30 seconds, or until the edges begin to set.
- Sprinkle the chopped green bell pepper and onion evenly over the eggs.
- Top with the shredded chicken.
- Sprinkle the crushed tortilla chips over the chicken.
- Cook for another 2-3 minutes, or until the eggs are almost set but still slightly moist on top.
- Carefully lift one edge of the omelet with a spatula to check if it’s cooked through. If it is, gently fold the omelet in half.
- Using a spatula, carefully slide the omelet onto a plate.
- Immediately sprinkle with the crumbled queso fresco while the omelet is still hot.
- Spread the salsa evenly over the top of the omelet.
- Roll up the omelet and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
13g
Fat
15g
Carbs
2g
