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Yeah…Immaeatthat

Sep 19

The Omelet-dilla.

Say hello to my favorite lunch.

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One day (a very good day), I wanted a quesadilla but I wanted eggs too.  A scrambled egg quesadilla didn’t sound very appetizing so I figured I’d just make a plain ol’ omelet.  But then I was like, “I should put a tortilla on this.” And so the omelet-dilla was born.

Question: Why are there like there different ways to spell the word omelet/omelete/omelette?  I’m terrible with grammar as is.  I don’t need three different spellings of a single word.  I’m sure it has to do with how you spell omelet in different languages.  But I don’t speak other languages so it just makes English seem all the more confusing.  I did try to learn Spanish in high school.  I was so terrible at it.  Some people just have a mind that can think like that…I’m not one of those people.

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I am one of those people who loves Mexican food though.  Okay, really Tex-mex food because I live in Texas and that’s all I’ve ever known.  I love cheese and tortillas and cilantro and tomatoes and tortilla chips and guacamole and cheese.  So if something is gonna be my favorite lunch, it’s gonna have to involve at least 50% of those ingredients. 

This lunch just does it for me.  It takes 6ish minutes to make, which is about how long it takes me to go from hungry to oh-my-gosh-i’m-gonna-pass-out-i’m-so-hungry. 

If you’ve had Migas, this recipe is like Migas in omelet form.  I’m not the biggest fan of eggs for breakfast.  Unless we’re talking about my Dad’s breakfast tacos or this protein packed flour free breakfast pancake.  For breakfast I tend to like a bowl of green tea latte oatmeal, a mug of overnight oats or a pumpkin breakfast bake.  That way I have plenty of eggs left over for lunch and dinner making. 

True story about eggs: Growing up my grandma thought my mom was too skinny so she’d make my mom milkshakes and crack raw eggs in them.  I don’t think I’ll be doing that with my children.

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So like I said, this recipe is easy.  6ish minutes easy.  You pour some eggs into a pan and then let them cook in a thin layer.  Then you top them with my favorite tex-mex toppings: cheese, tomatoes, cilantro, a tortilla.  Oh and you toss in a handful of spinach because it’s nutrient dense and your body likes nutrient dense things.  Then you wait until the cheese gets all melty and you’re ready to eat.  Garnish with some fresh cilantro because, because (unless cilantro tastes like soap to you in which case I get you not adding it).

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The omelet-dilla is filling, but not too heavy for a lunch.  Some days I want heavy lunches (all the gnocchi!), but other days I want something on the lighter side that isn’t a salad.  Unless it’s this honeycrisp salad<–crispy sage?? YES.

But back to the omelet.  It’s cheesy and perfect.  I’ve been wanting to make this omelet for dinner for Andrew and me, but then I end up eating it for lunch all by myself.  It’s happened like five times now.  And if I have it for lunch then I don’t want it for dinner.  It’s a dilemma.  And an example of my lack of patience. 

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Omelet-dilla
Print
Ingredients
  1. 2 eggs
  2. 2/3 cup fresh spinach
  3. 1/3 cup cherry tomatoes, sliced in half
  4. heaping 1/3 cup cheese (I used Cabot extra sharp white cheddar)
  5. Sprinkle chili powder (optional)
  6. 1 corn or whole wheat tortilla (if your tortillas are small, you may need to use 1 1/2 tortillas.)
  7. Toppings: cilantro, greek yogurt
Instructions
  1. Grease a small saute pan with cooking spray and place over medium heat. Whisk together 2 eggs in a bowl and then pour into pan. Allow egg to coat the entire bottom of the pan making a round egg sheet. Allow eggs to cook until almost firm, about 4 minutes.
  2. Top with half of the cheese, then the spinach, tomatoes, chili powder, rest of the cheese and then the tortilla. Allow to cook another 2 minutes.
  3. Now take a spatula and run it around the edge of the omelet to loosen the bottom egg layer from the pan. Quickly flip the omelet-dilla from egg side down to tortilla side down. Some of the tomatoes may fall out. It's okay. Cook for 2-3 minutes, or until the tortilla is getting crispy and brown and all the cheese has melted. Flip out onto a plate and eat.
Serves 1 (easily doubled/tripled)
Notes
  1. Adding the chili powder makes it taste oh-so reminiscent of an enchilada.
Yeah...Immaeatthat http://immaeatthat.com/
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9 comments on “The Omelet-dilla.”

  1. I’ve seen and drooled over this recipe so many times in your Instagram so thanks for finally sharing the recipe after keeping me in suspense for so long! ;)

  2. i looooove migas! so good, and this omelet-dilla looks so good! pinning for later : )

  3. This is SO my idea of a perfect lunch, too… or dinner. Or breakfast, come to think of it. I know I don’t live in Texas anymore — pause for sigh and sniffing of sad tears — but I will forever think Tex-Mex flavor combos are the best. Evah. (especially when topped with some totally not Tex-Mex Sharp Cheddar. We’re one big happy family :)

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