From isabeleats.com

Mexican Omelet

1 serving · 10 min prep · 10 min cook

Ingredients

Ingredients

• 1 1/2 tablespoons olive oil, divided
• 1/2 small yellow onion, diced
• 1/2 jalapeño 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 dried 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
• chopped cilantro, for serving

Steps

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add ½ small onion, ½ jalapeño, and 1 clove garlic. Cook for 3 minutes, stirring occasionally, until onions begin to soften.

   3 min

2. Add ¼ cup corn, ¼ cup black beans, ½ tomatoes, ⅛ teaspoon oregano, ⅛ teaspoon cumin, and a pinch of salt. Cook for 3 more minutes, stirring occasionally.

   3 min

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 ½ tablespoon olive oil in the skillet over medium heat. Pour in the 2 large whisked eggs, season with a pinch of salt, and cook for 2-3 minutes until the eggs have just set. Remove from heat.

   2-3 min

5. Add the ¼ cup shredded cheese and the ¼ cup corn and bean filling mixture to the middle of the cooked 2 large eggs.
6. Carefully fold the omelet over on both sides using a spatula, transfer it to a plate, and top with 2 tablespoons sour cream, 2 tablespoons chunky salsa, ~½ avocado, and cilantro. Serve immediately.

Nutrition

Per serving

kcal

646

protein

26 g

carbs

28 g

fat

49 g

Simplify your own recipe on Reduce