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Heat water in a tea kettle (or use very hot tap water).
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Melt butter over medium heat in a 10-inch skillet.
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While butter is melting, beat eggs in a small bowl until smooth. Continue beating while drizzling the hot water into the eggs. (This step will begin to set the eggs with some air in them, making a fluffier omelette.)
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Pour beaten eggs into skillet with melted butter. Keep cooking over medium heat. While eggs cook, draw edges in toward the center of the pan with a spatula. Swirl pan to get raw egg out the edges just cleared. Keep doing that until you can no longer swirl any raw egg to the edges. (This makes the omelette thicker, and cooked more consistently.)
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Lightly salt the top of the omelette. Cover pan, turn off heat, and leave for about 2 minutes, or until top of omelette is set.
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Spread taco meat and onions over half of the omelette. Then spread about 3/4 of the shredded cheese over the taco meat. Using a spatula, carefully lift the uncovered 1/2 of the omelette and fold over the meat and cheese. Sprinkle remaining cheese over the top.
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Cut omelette into servings, and plate. Serve with a variety of toppings, or garnish as desired.
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Notes:
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One of the secrets of making a nice omelette is not to use too large of a pan. The goal is an omelette that is thick, but cooked through. This method of cooking an omelette results in a thick fluffy omelette every time. Another secret is to not skimp on the butter. It gets incorporated into the omelette while drawing the sides in, adding flavor, and giving the outside of the omelette a nice golden color.
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Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
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For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tis Group on Facebook, or follow me on Pinterest at auntrocky2.
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Per serving: Calories 416, Total Fat 31 g, Saturated Fat 14 g, Sodium 801 mg, Potassium 330 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1 g, Sugars 1 g, Protein 31 g. Macros: 69% fat, 30% protein, 1% carbs.
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Nutrition does not include taco seasoning, as the type and how much used will vary. If your taco seasoning has carbs, be sure to count them.
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January 18, 2019 Roxana Lopez for Aunt Rocky's
