Mexican Omelet

🥄 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, for serving)
• chopped cilantro (for serving)

👨‍🍳 Instructions

1. 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. 2

   Add corn, black beans, tomatoes, oregano, cumin, and a pinch of salt. Cook for 3 more minutes, stirring occasionally.

3. 3

   Transfer filling to a medium bowl, cover, and set aside. Wipe down the skillet with a paper towel to clean.

4. 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. 5

   Add the shredded cheese and the corn and bean filling mixture to the middle of the cooked eggs.

6. 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.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.