Short Rib Omelette Recipe

Warm and season

If your short ribs are cold from refrigeration, warm them gently in a small saucepan over low heat with 1 tablespoon neutral oil, 1/2 teaspoon freshly ground black pepper and 1 teaspoon kosher salt until just warmed through (about 5–7 minutes). Shred further with two forks if needed to break into bite-sized pieces.

Finish with BBQ

Add 1/2 cup BBQ sauce to the warmed shredded short ribs and stir over low heat 1–2 minutes until sauce is well incorporated and meat is glossy but not saucy-runny. Keep warm while you prepare tots and omelette.

Cook frozen tater tots according to package directions until golden and crisp (oven or air fryer recommended). Typical oven method: preheat to 425°F (220°C), spread tots in a single layer on a sheet pan and bake 18–22 minutes, turning once halfway, until crisp.

When tots are hot and crisp, place in a bowl and toss with 1/4 cup BBQ sauce until evenly coated. Keep warm on the sheet pan in a low oven (200°F/95°C) or covered bowl.

Heat 1 tablespoon butter and 1 teaspoon olive oil in a medium skillet over medium-high heat until butter foams. Add 1 cup quick-pickled vegetables (drained slightly so they are not soggy) and saute 1–2 minutes, stirring, just to warm and take off the sharp pickled edge. Season with 1/4 teaspoon freshly ground black pepper. Remove from heat and keep warm.

Beat eggs

In a bowl, whisk 4 large eggs with 2 tablespoons whole milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper until homogenous and slightly frothy.

Heat pan

Heat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams and just starts to brown slightly but not burn.

Cook omelette

Pour the beaten eggs into the skillet and let them set for 10–15 seconds. Using a spatula, gently pull the cooked edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Cook until the surface is mostly set but still slightly glossy (about 1–2 minutes total).

Add fillings

On one half of the omelette, evenly layer: 3/4 cup shredded Oaxacan cheese, about 3/4 cup (roughly half) of the BBQ-coated shredded short ribs, 1/2 cup of the BBQ tossed tots (or arrange tots alongside if you prefer), and 1/3 cup of the sauteed pickled vegetables. Reserve remaining short ribs and tots to serve on the side or tuck inside if you want everything enclosed.

Finish & fold

Using the spatula, fold the empty half of the omelette over the filled half. Let cook 30–60 seconds more so cheese melts and fillings warm through. Carefully slide the omelette onto a plate. If you reserved extra tots and short ribs, arrange them beside the omelette.

Sprinkle 2 tablespoons chopped cilantro over the omelette and around the plate. Serve with lime wedges and optional hot sauce. Offer choice of side (mixed greens or breakfast potatoes). If using extra BBQ short ribs and tots as a side, re-warm briefly if necessary and plate alongside.