Soy-Free Taco Omelet
Elevate your breakfast or brunch game with this savory and satisfying Soy-Free Taco Omelet! Packed with protein-rich eggs and perfectly seasoned ground beef or turkey, this quick and easy recipe delivers bold taco-inspired flavors without any added soy. Featuring vibrant red bell pepper, creamy avocado slices, a sprinkle of shredded cheddar cheese, and fresh green onions, this dish is a feast for the senses. With just 25 minutes from start to finish, it combines a light fluffy omelet base with hearty Southwestern-style fillings for a delicious gluten-free and soy-free option. Perfect for one but easy to scale, this wholesome creation is great for busy mornings or weekend indulgence. Garnish with fresh cilantro for an extra burst of color and flavor, and savor each bite of this protein-packed meal!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Water
- 4 ounces Ground beef or turkey (soy-free)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Garlic powder
- 0.25 cups Red bell pepper, diced
- 2 tablespoons Green onions, sliced
- 0.5 Avocado, sliced
- 0.25 cups Cheddar cheese, shredded
- 1 tablespoon Cilantro, chopped (optional)
- 1 teaspoon Olive oil or butter
Instructions
In a small skillet, heat olive oil or butter over medium heat.
Add the ground beef or turkey to the skillet. Sprinkle with paprika, ground cumin, garlic powder, salt, and black pepper. Stir well to combine.
Cook the meat for 5-7 minutes, breaking it up with a spatula, until browned and fully cooked. Remove from the skillet and set aside.
In a small mixing bowl, whisk together the eggs and water until frothy.
Wipe the skillet clean and return it to the stove over medium-low heat.
Pour the whisked eggs into the skillet, tilting it to spread the eggs evenly across the pan.
Let the eggs cook undisturbed for about 2-3 minutes, or until the edges begin to set but the top is still slightly runny.
Sprinkle the cooked taco-seasoned meat, diced red bell pepper, and cheddar cheese over one half of the omelet.
Carefully fold the other half of the omelet over the filling using a spatula. Press gently to seal.
Cover the skillet with a lid and cook for another 1-2 minutes, or until the cheese is melted and the omelet is fully cooked through.
Transfer the omelet to a plate and garnish with sliced avocado, green onions, and chopped cilantro if desired.
Serve hot and enjoy your soy-free taco omelet!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.7 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 346 mg | 27% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
