15 minutes
Serves 4-5
Ingredients:
Ground Beef
1/2 pound ground beef
1/2 Tbsp. minced garlic
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. paprika
Pico de Gallo
2 Roma tomatoes, diced
1/2 cup diced onion
2 Tbsp. diced jalapeno
1/4 tsp. salt
1 tsp. lime juice
Omelette
12 eggs
1 Tbsp. butter
1/4 cup chopped green onions
1/4 cup sliced black olives
3/4 cup Colby Jack cheese
1/2 cup sour cream
Make Dinner:
Brown ground beef in a medium skillet over medium high heat. Add minced garlic, salt, cumin and paprika. Sauté until beef is cooked through, about 10 minutes. Remove from heat and drain.
While beef is cooking, combine diced tomatoes, onion, jalapeno, salt and lime juice in a small mixing bowl to make Pico de Gallo salsa.
Blend all 12 eggs in a medium mixing bowl with a wire whisk. Melt butter in an extra large non-stick omelette pan over medium low heat. Add eggs. Allow eggs to cook for 3 minutes. Reduce heat to low and cook another 5 minutes. While still cooking, top one half of the omelette with browned ground beef, pico de gallo salsa, chopped green onions, sliced black olives and cheese. Fold other half of omelette over toppings. Cook omelette for 2-3 minutes per side on low heat until eggs are cooked through. Remove omelette from pan and top with sour cream and additional salsa to taste.