MunchieZ

Description

This Mexican Omelette is a quick and easy breakfast packed with beans, peppers, corn, tomatoes, and onions, then topped with chunky salsa, sour cream, and avocado.

Prep time + Ingredients

This meal yeilds up to 4 servings with 10 minutes of prep time

• 1 1/2 tablespoons olive oil, divided
• ½ small yellow onion, diced
• ½ jalapeno pepper, diced (seeds removed if you don’t want it spicy)
• 1 clove garlic, minced
• 1/4 cup yellow corn
• 1/4 cup black beans
• 1/2 Roma tomato, diced
• 1/8 teaspoon Mexican oregano
• 1/8 teaspoon ground cumin
• kosher salt, to taste
• 2 large eggs, whisked
• 1/4 cup shredded Mexican-blend cheese
• 2 tablespoons sour cream or Mexican crema
• 2 tablespoons chunky salsa
• 1/4 avocado, diced or sliced, for serving
• chopped cilantro, for serving

Steps

1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add onions, jalapeno, and garlic. Cook for 3 minutes, stirring occasionally, until onions begin to soften.
2. Add corn, black beans, tomatoes, oregano, cumin, and a pinch of salt. Cook for 3 more minutes, stirring occasionally.
3. Transfer filling to a medium bowl, cover, and set aside. Wipe down the skillet with a paper towel to clean.
4. Heat the remaining 1/2 tablespoon of olive oil in the over medium heat. Pour in the whisked eggs, season with a pinch of salt, and cook for 2-3 minutes until the eggs have just set. Remove from heat.
5. Add the shredded cheese and the corn and bean filling mixture to the middle of the cooked eggs.
6. Carefully fold the omelet over on both sides using a spatula, transfer it to a plate, and top with sour cream, chunky salsa, avocado, and cilantro. Serve immediately.