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Mexican Omelette

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mexican
Servings 1 serving
Calories 516 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil divided
  • 3 tablespoons diced yellow onion
  • 3 tablespoons diced red bell pepper
  • 1 tablespoon diced jalapeño seeds removed if not spicy
  • 1 teaspoon minced garlic
  • 3 tablespoons corn kernels fresh, canned, or thawed frozen
  • 1/4 cup black beans rinsed and drained
  • 1/2 Roma tomato diced
  • 1 pinch dried Mexican oregano
  • 1 pinch ground cumin
  • Kosher salt to taste
  • 2 large eggs whisked
  • 1/4 cup shredded cheese Mexican blend or Monterey Jack
  • Sour cream for serving
  • Salsa, diced avocado, and chopped cilantro for garnish, optional

Instructions
 

  • Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced onion, bell pepper, jalapeño, and minced garlic. Cook for about 3 minutes until the onion softens.
  • Add the corn, black beans, diced tomato, dried oregano, ground cumin, and a pinch of salt. Stir and cook for another 3 minutes. Transfer the filling to a bowl and set aside.
  • Wipe the skillet with a paper towel. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Pour in the whisked eggs and cook for 2-3 minutes until the eggs start to set.
  • Sprinkle the shredded cheese and then add the filling to the center. Carefully fold the omelette in half and slide it onto a plate.
  • Top with sour cream, and add salsa, diced avocado, and chopped cilantro if desired. Serve immediately.

Nutrition

Calories: 516kcalCarbohydrates: 26gProtein: 23gFat: 37gSaturated Fat: 10gSodium: 397mgFiber: 7g
Keyword Mexican Omelette
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