Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 small | Onion; diced |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Dried oregano; crumbled |
| 1 teaspoon | Garlic salt |
| ½ \N | Green bell pepper; diced |
| ½ \N | Red bell pepper; diced |
| ½ cup | Prepared hot or mild salsa |
| 16 \N | Eggs |
| 8 tablespoons | Vegetable oil; (about) |
| 2⅔ cup | Grated cheddar |
| \N \N | Sour cream |
Cook beef and onion in heavy large skillet over medium heat until brown, stirring frequently, about 10 minutes. Pour off drippings. Add next 4 ingredients and cook 4 minutes, stirring frequently. Stir in bell peppers and salsa. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Whisk 2 eggs until well blended. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Pour eggs into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is set. Spoon ½ cup meat filling over half of omelet. Sprinkle ⅓ cup cheese over. Slide out onto plate, folding omelet over filling. Keep warm, Repeat process for remaining 7 omelets, adding more oil to skillet as necessary. Top each with a dollop of sour cream.
Serves 8.
Bon Appetit November 1990
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