Evening Edge
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Ranchero Omelet
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Ali Mills of Marietta writes: "I made up this recipe because I love omelets and also Mexican food, " Mills says. "It's a bit messy, but it's so easy and delicious." I agree. If you use a 10-inch pan with 10-inch tortillas, the omelet fits snugly into the tortilla, creating a pick-it-up-to-eat meal that's delicious and filling.
Hands on time: Total time: 30 minutes Serves: 1
Ingredients:
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2 eggs
1 teaspoon reduced-sodium or regular taco seasoning
2 tablespoons plus 1/4 cup Mexican blend shredded cheese, divided
1 (10-inch) tortilla
2 tablespoons salsa or to taste
Instructions:
In a small bowl, whisk eggs and taco seasoning. Sprinkle with salt and pepper.
In a lightly oiled 10-inch (preferably nonstick) frying pan over medium heat, add eggs. Cook for 2 minutes. Sprinkle with 2 tablespoons cheese.
Meanwhile, sprinkle remaining 1/4 cup cheese over the tortilla and microwave for 20 seconds or until cheese melts. Cover tortilla with salsa. Use a spatula to transfer eggs onto the tortilla. Fold tortilla over the eggs and eat like a taco. The eggs should fit perfectly inside the folded tortilla.
In a lightly oiled 10-inch (preferably nonstick) frying pan over medium heat, add eggs. Cook for 2 minutes. Sprinkle with 2 tablespoons cheese.
Meanwhile, sprinkle remaining 1/4 cup cheese over the tortilla and microwave for 20 seconds or until cheese melts. Cover tortilla with salsa. Use a spatula to transfer eggs onto the tortilla. Fold tortilla over the eggs and eat like a taco. The eggs should fit perfectly inside the folded tortilla.
Notes:
Ali Mills notes, "This recipe only serves one person. If cooking for more than one, it's easiest to make [them] one at a time."
Nutrition:
Per serving: 535 calories (percent of calories from fat, 46), 28 grams protein, 44 grams carbohydrates, 3 grams fiber, 27 grams fat (12 grams saturated), 412 milligrams cholesterol, 889 milligrams sodium.
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