Refinement :

Taco Omelette

Image by Bernt Rostad
Last Saturday was taco evening, but as typical we created too a lot taco and had leftovers of vegetables, cheese and minced meat. At 1st it didn’t strike me as something we could have for breakfast on Sunday morning, but then it dawned on me I could mix it all into some type of Mexican-design omelette. And that’s what I did.

- six eggs
- one tablespoon of butter
- four tablespoons of water
- 1 diced onion (or what’s leftover from the taco meal)
- 1 box of canned corn (or what is leftover)
- 100 g of minced meat, taco spiced (or what’s leftover)
- 100 g shredded cheese (or what’s leftover)
- one teaspoon salt
- one/two teaspoon pepper

Add the butter and vegetables into a hot pan, blanching it. Whip the eggs and water with each other, adding the salt and pepper. When the vegetables are soft and shiny, turn down the heat a bit, add the minced meat and then pour the whipped eggs into the pan so that it covers the vegetables and the meat. Let the omelette cook on reduced heat, for seven-10 minutes. When it begins to solidify sprinkle some cheese on top of it. When the cheese begins to melt the omelette is prepared.

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Unfortunately, my hope of acquiring developed my own dish was dashed soon after a Google search turned up many other taco omelettes – such as this 1. Oh nicely, it was nonetheless my creation

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