Crispy Layered Square Packet Omelet
A thin egg omelet cooked until golden and crisp, cut into four quadrants, filled with ground beef, cheese, cream cheese, tomato, and avocado, then folded clockwise into a neat layered packet. Crunchy outside, packed with flavor inside.
Equipment
- 1 | Nonstick skillet |
- 1 | Spatula | for flipping
- 1 | Knife | for cutting quadrants
- 1 | Mixing bowl | for beating eggs
Ingredients
- 3 | | large eggs |
- 2 | tbsp | shredded cheese |
- 0.25 | cup | cooked ground beef |
- 1 | slice | Swiss cheese | or similar
- 2 | tbsp | cream cheese |
- 2 | | tomato slices |
- 0.5 | | avocado | sliced
- 1 | tbsp | oil or butter | for cooking
- 1 | | salt and pepper | to taste
Instructions
- Beat eggs with salt and pepper until smooth.
- Heat oil in a nonstick skillet and pour in the eggs to form a thin layer.
- Sprinkle shredded cheese over the center while eggs are still wet.
- Flip the omelet once the bottom is golden and cook until crisp.
- Cut the omelet into four equal quadrants in the pan.
- Add ground beef, cheese slice, cream cheese with tomato, and avocado to separate sections.
- Fold each quadrant clockwise over the next to form a square packet.
- Cook one more minute to warm fillings, then transfer to a plate and serve.
Notes
Best eaten immediately while the exterior is still crispy.
Prepare fillings ahead to speed up assembly.
Do not overfill or the packet may not close neatly.
Medium heat prevents burning while allowing crisp edges.
Prepare fillings ahead to speed up assembly.
Do not overfill or the packet may not close neatly.
Medium heat prevents burning while allowing crisp edges.