When I was growing up in Seattle, a special treat used to be a late weekend breakfast at Claire’s pantry. It was diner-style food but sometimes that just hits the spot.
My customary order: burger and fries with a large side of tartar sauce (breakfast food, probably not…hey, I was eight). Now my brother would always order the Mexican Omelet stuffed with ground beef, salsa, and cheddar cheese. I used to snub it but now sometimes the craving hits me like a freight train.
So on this rainy day, here’s an adapted Mexican Omelet from my kitchen to yours.
1 cup ground turkey meat (you can substitute beef, but degrease well if you do)
1/4 cup favorite hot sauce/salsa (I use Tapatio), plus extra for topping
1 tablespoon olive oil
2 whole eggs, 1 egg white, whisked (you can use 3 whole eggs-I was trying to be somewhat good on calories)
1/4 cup ground cheddar cheese
2 tablespoons sliced jalapenos
1/4 avocado, thinly sliced
2 tablespoons sour cream
In a medium saute pan over medium-high heat, cook your ground turkey, mixing in hot sauce/salsa as you go. Cook until all meat has browned and fully mixed with the hot sauce. Drain extra juice and reserve meat in a separate bowl.
Wipe pan to remove any excess liquid and return to heat. Add olive oil to coat the bottom of the pan. Once heated, add eggs. Fluff once with a spatula and then allow mixture to settle. When the omelet shell is half cooked, return the meat to fill half of the pan and top meat with cheddar cheese. Fold over the omelette over and keep on medium heat for another 3 minutes.
Cut in half and serve with grated hash browns. Option: you can top with jalapenos, avocado slices, sour cream, and additional hot sauce/salsa. Mine was an impromptu omelet so I worked with what I had.