Mexican Omelette with Beans (Print Version)

A bold, veggie-packed omelette with black beans, melted cheese, and fresh Mexican toppings for a satisfying breakfast.

# What You'll Need:

→ Egg Mixture

01 - 4 large eggs
02 - 2 tablespoons whole milk
03 - Salt and freshly ground black pepper, to taste

→ Vegetables

04 - 1/2 small red onion, finely chopped
05 - 1/2 red bell pepper, diced
06 - 1 small jalapeño, seeded and finely chopped
07 - 1 small tomato, diced

→ Beans and Cheese

08 - 1/3 cup canned black beans, rinsed and drained
09 - 1/2 cup shredded cheddar or Monterey Jack cheese

→ Fresh Herbs and Garnishes

10 - 2 tablespoons chopped fresh cilantro
11 - 1/2 avocado, sliced, for serving
12 - Salsa, for serving
13 - Lime wedges, for serving

# How to Cook:

01 - In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
02 - Heat a non-stick skillet over medium heat. Add the chopped red onion, bell pepper, and jalapeño. Sauté for 2 to 3 minutes until softened. Stir in the diced tomato and black beans, cooking for an additional minute. Transfer the vegetable mixture to a bowl and wipe the skillet clean.
03 - Lightly coat the skillet with oil or butter. Pour in the egg mixture, swirling the pan to evenly coat the surface. Cook undisturbed for 1 to 2 minutes until the bottom is mostly set.
04 - Sprinkle the sautéed vegetables evenly over one half of the omelette. Top with the shredded cheese and half of the chopped cilantro.
05 - Using a spatula, gently fold the omelette in half to enclose the filling. Continue cooking for 1 to 2 minutes until the cheese has melted and the eggs are fully cooked through.
06 - Slide the omelette onto a serving plate. Garnish with the remaining cilantro, avocado slices, salsa, and lime wedges. Serve immediately while warm.

# Expert Advice:

01 -
  • The filling is totally customizable, so you can use whatever vegetables are lingering in your crisper drawer.
  • It tastes like something you would order at a café but costs a fraction of the price.
  • Black beans add protein and substance that keeps you full well past noon.
02 -
  • Do not overcook the vegetables before adding them to the eggs, because they will cook a second time inside the omelette and turn mushy if already too soft.
  • Use a non stick skillet unless you enjoy scraping burnt egg off stainless steel, which speaking from experience is a terrible way to start the morning.
03 -
  • Let the eggs sit at room temperature for ten minutes before whisking, because cold eggs take longer to cook and tend to toughen up.
  • Cover the pan with a lid for the last thirty seconds of cooking to guarantee the top sets without having to flip the omelette.

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