Birria Omelet
Fluffy, flavorful, birria omelet with an optional side of consommé
Equipment
- Non-stick pan or griddle
- Whisk
Ingredients
- 2 Ea Large Whole Eggs or 4 Egg Whites
- 1/4 Tsp Salt
- 1/8 Tsp Ground Pepper
- 1/2 Tsp Dried Oregano (Mexican Oregano Is Recommended)
- 1/2 Tsp Ancho Chili Powder (Optional)
- 1 Tsp Minced Garlic (Optional, But Recommended)
- 1 Tbsp Whole Or 2% Milk
- 1 Tsp Butter
- 1 Tsp Olive Oil
- 2 Oz Cooked Birria Filling Of Your Choice You can use a meat birria filling or you can make it veggie by using a veggie birria filling.
- 1/4 Cup Chihuahua or Other Mexican cheese
- 1 Small Raw or Grilled Onion, Diced
- 1 Tbsp Fresh Cilantro, Chopped
- 1 Lime, Quartered
- 1 to 2 Tbsp Cooked Birria Consommé (Optional)
Instructions
Egg Prepping
- Crack open eggs into large bowl.
- Add salt, pepper, oregano, milk, garlic (optional) and ancho chili powder (optional), into the bowl with the eggs.
- Whisk eggs until mixed thoroughly.
Cooking The Omelet
- Heat frying pan or griddle on medium heat.
- Add butter and olive oil to pan.
- Once butter is melted, add the egg mixture into the pan.
- Rotate pan around so eggs are evenly distributed in the pan. This is an important part of cooking it to the right consistency.
- When bottom of eggs firm and cooked, carefully flip over using a spatula.
- Turn heat to low.
- Add birria meat, 1 to 2 Tbsp of consommé (optional), cheese, onions, cilantro, and a splash of lime to the eggs.
- Using a spatula, carefully fold eggs in half and remove from heat.
- (Optional) Serve with a side of birria consommé for dipping into before each bite.
Notes
- The birria filling must be cooked before using in this recipe.
- You can use any shredded cheese, but chihuahua or another Mexican cheese blend works best.
- If it's difficult to flip the omelet, you can cook it a little longer on one side until the top contains no runny parts, and then add filling without flipping.
- You can use raw, grilled, or no onions, depending on your personal taste.