Name: Machacado-Style Beef Omelet
Prep time: 10
Cook time: 10
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: Stoke Provisions Original Beef Sticks (2 oz.), very thinly sliced Spray olive oil; cup white onion, chopped; small poblano pepper, seeded and chopped; roma tomato, cored, seeded, and chopped; large eggs, beaten; cup shredded cheddar cheese; Kosher salt and freshly ground black pepper, to taste; Tortilla; Salsa verde, mild or spicy; Fresh cilantro leaves

Preparation

Step 1

Spray 10” nonstick skillet with oil and cook onions and peppers over MEDIUM heat until softened and golden, 3 to 4 minutes. Stir in beef sticks and continue cooking until sizzling and fragrant, 1 to 2 minutes more. Stir in tomatoes just until hot throughout, then transfer mixture to a heatproof bowl, and set aside.
Step 2

Return skillet to heat and spray with oil. Add eggs, salt and pepper, and cook, stirring gently, until just set but still wet, covering the bottom of the skillet.
Step 3

Scatter beef mixture over eggs, top with shredded cheese and continue cooking until eggs are cooked through and light golden brown on the bottom side, about 2 minutes more. Gently fold in half to shape the omelet, and carefully slide out on to a plate. Top and salsa and cilantro and serve hot, in a tortilla, if you like.

Nutrition Information

Nutrition information per serving: 200 Calories; 104 Calories from fat; 11.5 g Total Fat (5.7 g Saturated Fat; 1.3 g Monounsaturated Fat); 40.4 mg Cholesterol; 1108.3 mg Sodium; 7.7 g Total Carbohydrate; 1.8 g Dietary Fiber; 17.9 g Protein; 1 mg Iron; 334.7 mg Potassium; 0 mg Thiamin; 0.3 mg Riboflavin; 2.7 mg Niacin (NE); 0.1 mg Vitamin B6; 0.2 mcg Vitamin B12; 0.6 mg Zinc; 14.1 mcg Selenium; 7.1 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, and Selenium. It is a good source of Niacin (NE).

20

2

10

Ingredients

Optional Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

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Ingredients

Optional Ingredients

Preparation

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Step 3

Nutrition Information

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