FCC Machaca Omelet
Ingredients:
FCC Jalapeño Roast
Roast beef (shredded)
Diced Roma tomato
Diced yellow onion
One clove of garlic (minced)
Six eggs (scrambled and divided into 3's)
Shredded cheese of your choice
Instructions:
Sauté onions until translucent, add garlic, tomato, 1/3 cup (or more) of FCC jalapeño roast, and roast beef. Simmer just long enough for flavors to marry, leaving mixture a little wet and juicy.
In a separate pan on low heat, add three scrambled eggs and cook on low. Flip after the first side is set, add shredded cheese to the second side. Carefully slide onto a plate, fill one side with Machaca mixture, flip the other half over the mixture to cover. Top with more FCC jalapeño roast, cheese, and serve. Yummy!!!
*Note, I use leftover roast beef that has been stored in its drippings.
It makes two generous omelets!
I love the flavors of NM; it is my comfort food and takes me to my happy place.
Recipe by Mary Mahon from the Fresh Chile Cookin' group.