Lots of spices in this ground bison and egg omelet make for a great taco filling, and the pineapple salsa with fresh cilantro is the perfect topping.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
369 Calories
Recipe Instructions
Step 1
Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
Step 2
Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
Step 3
Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
Step 4
Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.
Ingredients
6 eggs
½ teaspoon salt
¼ teaspoon salt
¼ cup milk
2 tablespoons water
½ cup chopped onion
1 teaspoon ground cumin
¾ cup shredded Cheddar cheese
¼ cup chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon ground coriander
⅓ cup diced red bell pepper
1 cup diced fresh pineapple
⅛ teaspoon cayenne pepper, or more to taste
1 pound ground bison
1 fresh jalapeno chile pepper, seeded and finely chopped (Optional)
