Omelette Tacos with Brussels Sprouts Hash

August 9, 2014 § Leave a comment

I love breakfast, and I love corn tortillas, so its pretty natural that breakfast tacos are high up on my most favorite foods list. Typically when I make breakfast tacos, I scramble the eggs. But the other day, I went to District Taco for the first time. Like a taco joint after my own heart, they have breakfast tacos allll day. I ordered the breakfast tacos with egg whites and all the fixins, and instead of scrambled egg whites, there was an entire egg white omelette in my taco!

This revolutionized my world. Normally when I make breakfast tacos with scrambled eggs, the bits of scrambled eggs fall out of my corn tortilla, and its generally a mess (delicious, but a mess). With the eggs in omelette form, my taco stayed together, and I got some egg in each bite!

I tried this out in my own kitchen with whole eggs, not just egg whites, and some Brussels sprouts hash, since I had some shredded Brussels sprouts to use up before leaving for vacation. The result was delicious. My omelette stayed put in the corn tortilla, and the Brussels sprouts hash provided a nice tang. Now, if only I had an unlimited salsa bar in my kitchen, like District Taco has…

Omelette Tacos with Brussels Sprouts Hash

Hash adapted from Bon Appetit; Omelette technique from The Kitchn

Note: Trader Joe’s sells shredded Brussels sprouts, which are a real time saver. If you have whole sprouts, you can shred them with a a food processor or without.) You’ll

For the Omelette & Tacos:

2 eggs

splash of milk

2 corn tortillas

salt

pepper

For the Hash:

1 tablespoon olive oil

1 shallot, thinly sliced

1 teaspoon apple cider vinegar

1 cup shredded Brussels sprouts (approximately 6 sprouts, shredded)

1/4 cup chicken broth (or water)

salt

pepper

Toppings (pick your favorites):

Salsa

Greek yogurt

Hot sauce

Sliced tomatoes, avocado, red onion, and/or jalapeño

Shredded cheese

Black beans

First, make the Brussels sprouts hash:

  1. In a medium skillet, heat olive oil over medium heat.
  2. When skillet is warm, add sliced shallots, lower heat to medium low, and saute for 5 minutes, stirring occasionally. You want the shallots to start to caramelize.
  3. Add the shredded Brussels sprouts to the pan and turn heat up to medium.
  4. Add the apple cider vinegar and stir.
  5. Saute for 5-6 minutes, until the edges start to brown.
  6. Pour in chicken broth, and saute for 3 minutes or until the broth mostly evaporates.
  7. Season with salt and pepper to taste.

Next, prepare any toppings you want. You’ll want the toppings ready to go so you can eat your tacos as soon as the omelette is ready. 

Finally, make the omelette and heat the corn tortillas:

  1. In a small bowl, crack the eggs and add a dash of milk. Whisk until combined, and season with salt and pepper.
  2. Spray a nonstick 8-inch skillet and heat over medium-high heat.
  3. When the pan is warm, place one of the corn tortillas in the pan. If the tortilla edges curl up at all, use a spatula to press down on it. Warm the tortilla for about a minute on each side, until each side has some color and the corn tortilla is warmed through. Repeat with second tortilla. Place tortillas on a plate, so they are ready for the omelette.
  4. Spray the pan with a bit more cooking spray, and pour in the eggs, tilting the pan so the eggs coat the entire surface.
  5. Use a spatula to move the eggs from the edges to the center of the pan (the eggs will cook faster towards the edge).
  6. Keep moving the eggs and tilting the pan until the bottom of the omelette is set but the top is still a bit wet.
  7. Fold the omelette in half and transfer to a cutting board. Cut the omelette in half.
  8. Scoop some Brussels sprouts has onto each corn tortilla, and add an omelette half to each.
  9. Add remaining toppings, fold up the tacos, and enjoy!

 

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