Taco Omelets

6 lg. eggs (3 per omelet)
1/2 C. diced red onion
2 Tbsp. olive oil
1 lb. lean ground beef
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. freshly ground pepper
1/2 Tbsp. + 2 tsp. butter
1/4 head of lettuce, shredded
1/2 C. diced tomato
fresh, minced cilantro to taste
1/2 C. sliced green onions
1/2 C. assorted colors of bell pepper
dollop of sour cream
shredded Monterey jack cheese

Saute red onion in olive oil in a large skillet over medium heat for 3 min. Add beef, and as the meat begins to brown, add cumin, garlic powder, salt & pepper. Remove browned beef from heat & drain.
Melt 1/2 Tbsp. butter in an 8 in. omelet pan over medium heat. Beat three eggs together with a fork or whisk. Add the beaten eggs to the pan. Allow eggs to cook for about 45 sec. , and then gently lift the edges allowing the uncooked portion on top to move to the bottom of the pan.
Add 1/2 tsp. butter under the edge of the omelet at either side. Flip the omelet quickly, and then transfer to a plate. Repeat with other three eggs.
Top the omelets with 1/2 C. of the meat mixture. Add a handful of the lettuce, tomato, cheese, and cilantro. Garnish with green onions and bell peppers.
Finish the omelet with a generous dollop of sour cream.
Each omelet serves 2. Serve immediately.