Zacatecas Omelet Recipe

Prepare and cook steak

Pat the steak dry and season with 1/4 tsp kosher salt and a pinch of black pepper. Heat 1 tsp vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the steak 2-3 minutes per side for medium-rare (adjust time for thickness), then remove to a cutting board and let rest 5 minutes. Slice thinly against the grain into bite-sized strips (about 1/2 inch).

Prepare cactus and vegetables

In the same skillet over medium heat add the diced nopales and 1/4 tsp salt. Cook 4-5 minutes, stirring, until some of the liquid from the nopales has evaporated and pieces are tender. Add the diced onion and chopped jalapeño and cook 2-3 minutes until onion is translucent. Stir in the diced tomato and cook another 1 minute just to combine. Transfer this vegetable mixture to a bowl and set aside.

Beat eggs

In a bowl whisk together 3 large eggs, 2 tbsp whole milk, remaining 1/4 tsp kosher salt and 1/8 tsp black pepper until homogenous and slightly frothy.

Cook omelet

Heat a nonstick skillet over medium-low and add 1 tsp butter, tilting to coat the pan. Pour the beaten eggs into the pan and let cook undisturbed for about 30-45 seconds until the edges set. Gently lift the edges with a spatula, tilting the pan so uncooked egg runs underneath. When the top is mostly set but still slightly moist (about 1-1.5 minutes total), sprinkle half of the pepper jack and half of the cheddar evenly over one half of the omelet. Add the cooked cactus-vegetable mixture and sliced steak over the cheese layer. Sprinkle the remaining pepper jack, cheddar and crumbled queso fresco over the filling.

Fold and finish

Using the spatula fold the empty half over the filled half to make a semi-circle. Let cook 30-45 seconds more to melt cheeses and warm the filling through. If the omelet is thick, cover the pan for 30 seconds to ensure cheese melts. Slide the omelet onto a plate and garnish with chopped cilantro if desired.

If using refried beans, spread 1/4 cup warm refried beans on the serving plate as a base. Place 2 cups of thicker tortilla chips on the plate. Warm 1/2 cup of your chosen red or green salsa in a small saucepan until simmering, then gently toss or spoon the salsa over the chips until they are coated but not soggy (about 30–45 seconds of tossing). Top with sliced onion, 1 tbsp crumbled queso fresco and a drizzle (1 tbsp) of crema or sour cream if using. Serve immediately alongside the omelet.

Prepare or reheat your selected side (pancakes, French toast, crepes, or potato pancakes) according to package or house recipe instructions and serve two pieces alongside the omelet and chilaquiles. For pancakes or French toast, warm in a skillet or oven (350°F / 175°C) for 5–8 minutes until heated through. For potato pancakes or crepes, pan-fry briefly in 1 tsp butter until crisp and warmed (1–2 minutes per side).