Southwestern Omelet Taco

How to make Southwestern Omelet Taco Recipe

Makes 2 tacos

Ingredients:
1 teaspoon vegetable oil
½ small onion, diced
½ green pepper, diced
3 eggs
1 Tablespoon milk
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon red chili powder
¼ teaspoon fine ground sea salt
¼ cup shredded cheese (Mexican or taco blend)
¼ cup Mild Salsa, plus more for serving
Shredded cheese for garnish, if desired
Tortillas

Method:
Heat vegetable oil in a medium pan over medium-high heat. Add onion and green pepper and cook until tender, about 6-8 minutes.

Meanwhile, beat eggs with all remaining ingredients except tortillas in a small bowl. When bottom of eggs are firm, fold in half (as if making an omelet) and heat another 2 minutes. Unfold to a full, solid circle. (If eggs seal shut in some places, slide a spatula through and they will separate easily.)

Cut eggs in half and serve on warm tortillas with the straight edge of the eggs in the center for easy folding. Top with more shredded cheese, if desired.

Serve with more salsa on the

Southwestern Omelet Taco