Mexican-Style Omelette over a Tortilla
For some reason, omelets have become my "go-to" quick meal. In 5 minutes you can have a warm and delicious meal, appropriate for any time of the day.
My omelette (or omelet) always starts with scavenging the fridge for some leftovers. Now, I'm a fan of good old traditional omelets served with chives or parsley on top, but if you have leftover veggies, a little cheese, or some leftover taco meat in your fridge- you can always bring them to the party. Always remember to have your filling either warm or at room temperature, otherwise you'll have a cool center or an overcooked omelette. Also, warm your whole eggs in a bowl of warm water for 5 minutes before cracking and cooking- it makes for a better omelette.
This 2-egg omelette features some Mexican-style ground beef (seasoned with Italian seasoning and goya) as the filling, and some leftover pico de gallo on top. Garnished with a traditional mild south Chicago hot sauce, and served on top of a warmed flour tortilla. In just under 5 minutes.
