You gotta try using your leftover taco meat in an enchilada omelet!
Eggs are amazing food, so versatile, cheap, and yummy! Not to mention, extremely nutritious and beneficial to our health.
I stumbled across this use of eggs when I was trying to figure out what to do with some leftover taco meat. I’m always determined to use up as many leftovers as possible, I hate wasting food. Especially when it’s expensive grass-fed beef!
I tried stuffing it into an omelet and voila, the Omelet a la Enchilada was born. A yummy taco style omelet. Any leftover taco stuffing works great in this recipe. Try it with leftover carnitas, green chili beef or pork, barbacoa, etc. Perfect every time!
Enchilada Omelet (Keto, Paleo, Whole30, GFDF)
- 3 cage free eggs
- Cheese optional
- Organic iceberg lettuce
- Taco meat
- Crack the eggs into a bowl and whisk them together with a fork.
- Pour the eggs into a heated, buttered, skillet.
- Let the eggs cook a bit to firm up, once the edges start to lift from the pan add the taco meat and cheese to one side of the eggs.
- Use a spatula to fold the empty side of the omelet over the filling and cook until insides are melted. Top with more cheese, salsa, and chopped lettuce and serve.