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Prep Time10 minutes
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Cook Time10 minutes
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Serv SizeYield: 1 Omelette
A warm mix of tender steak, melted cheese, and fresh toppings that brings bold, savory flavor to every bite.
Ingredients
For Omelette & Topping
For Simple Guacamole
Directions
If you have leftovers, this Carne Asada Omelette turns leftover steak into a brunch‑worthy dish, folding tender slices into a warm, cheesy omelette topped with fresh Pico de Gallo and guacamole. It’s an easy way to bring big, satisfying flavor to a late morning meal while giving yesterday’s carne asada a new, delicious purpose.
Fresh guacamole adds a cool, creamy contrast to this carne asada omelette. Peel, pit, and mash 2–3 large avocados, then stir in 2 tablespoons each of diced tomato, red onion, and cilantro, plus diced jalapeño if you like extra heat. Finish with the juice of 1 small lime and salt to taste for a fresh, vibrant guacamole.
To make the omelette, start with two eggs and beat them in a small bowl using a fork or whisk.
Warm a small pan over low heat, then drop in a tablespoon of butter and let it melt. The pan shown in the photo is 8.5 inches in size.
Add the beaten eggs to the pan and cook for a few minutes undisturbed, until they firm up.
Carefully flip once with a spatula.
Add about 1/4 cup of cheese, a sprinkle of Pico de Gallo, and 1/2 cup or more of steak.
Close the omelette and cook just until the cheese is melted, then slide it out of the pan onto a plate.
Add a large spoonful of guacamole to the top of the omelette.
Sprinkle with more Pico de Gallo and serve with a dollop of sour cream. Enjoy!
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Conclusion
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