Flavorful Mexican Omelette (Printer-friendly)
Spicy omelette with beans, cheese, and fresh Mexican vegetables for a satisfying breakfast.
# What You'll Need:
→ Egg Mixture
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt and black pepper, to taste
→ Vegetables
04 - 1/2 small red onion, finely chopped
05 - 1/2 red bell pepper, diced
06 - 1 small jalapeño, seeded and finely chopped
07 - 1 small tomato, diced
→ Beans & Cheese
08 - 1/3 cup canned black beans, rinsed and drained
09 - 1/2 cup shredded cheddar or Monterey Jack cheese
→ Fresh Herbs & Garnishes
10 - 2 tablespoons chopped fresh cilantro
11 - 1/2 avocado, sliced
12 - Salsa, for serving
13 - Lime wedges, for serving
# Directions:
01 - In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
02 - Heat a non-stick skillet over medium heat. Add the chopped red onion, bell pepper, and jalapeño. Sauté for 2 to 3 minutes until softened. Stir in the diced tomato and black beans, and cook for another minute. Transfer the vegetable mixture to a bowl and wipe the pan clean if necessary.
03 - Add a touch of oil or butter to the pan. Pour in the egg mixture, swirling to evenly coat the surface. Cook undisturbed for 1 to 2 minutes until the bottom is mostly set.
04 - Sprinkle the sautéed vegetables evenly over one half of the omelette. Top with shredded cheese and half of the chopped cilantro.
05 - Using a spatula, gently fold the omelette in half to cover the filling. Cook for another 1 to 2 minutes until the cheese is melted and the eggs are cooked through.
06 - Slide the omelette onto a plate. Garnish with the remaining cilantro, avocado slices, salsa, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The combination of black beans and eggs keeps you full for hours without weighing you down.
- Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
- Do not skip rinsing the black beans because the thick liquid in the can will make your omelette soggy and bitter.
- Cooking the vegetables before adding them to the eggs removes excess moisture so the omelette does not fall apart when you fold it.
03 -
- Use medium heat rather than high because eggs cooked too quickly become rubbery and tough instead of soft and pillowy.
- Grate your own cheese instead of using pre-shredded because the anti-caking agents on bagged cheese prevent it from melting smoothly.