Stampede Dinner Omelette

Ingredients

1 tbsp (15 mL) oil
1/4 cup (50 mL) onion, chopped
8 oz (250 g) ground beef, extra-lean
2 tsp (10 mL) taco seasoning
6 eggs
4 tbsp (60 mL) water
2 tbsp (30 mL) green chilies, canned (or 1 tsp / 5 mL jalapeno pepper, chopped)
1 tomato, medium, chopped
1/4 cup (50 mL) taco chips, finely crushed
1/4 cup (50 mL) monterey jack cheese, shredded

Directions

Heat oil in a large non-stick skillet over medium-high heat. Add onion, sauté for 1 minute. Crumble ground beef into skillet over onion. Add taco seasoning. Saute until well done. Drain and set aside. Whisk eggs with water in a small bowl. Heat the same skillet over medium high heat. Pour eggs into skillet. As eggs set at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Spoon beef mixture over half of the omelette. Layer chilies, tomato, taco chips and cheese over beef. Fold other half of omelette over the layered filling. Turn heat to low. Cover skillet and cook until the filling is hot and cheese is melted.

Make: 3 generous servings

Preparation: 13 minutes

Cooking: 17 minutes

Nutrients per serving:

Calories: 438
Protein: 34.0 g
Carbohydrate: 10.1 g
Fat: 28.4 g