1
In a skillet, cook diced onion, bell pepper, jalapeño, and minced garlic for 3 minutes. Add corn, black beans, diced tomato, oregano, cumin, and salt.
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2
Set aside and wipe skillet out. Pour in the whisked eggs and cook for 2-3 minutes until the eggs start to set.
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3
Sprinkle the shredded cheese and then add the filling to the center. Carefully fold the omelette in half and slide it onto a plate.
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