Mexican Omelet

Mexican Omelet
Photo by Scott Phillips

Ingredients

  • 1 thick slice bacon, cut into ¼-inch dice
  • 4 grinds freshly ground black pepper
  • Fresh herbs (optional)
  • 1 tsp. unsalted butter
  • 1 tsp. chopped fresh cilantro
  • ½ ripe avocado, sliced
  • 1 Tbs. water
  • + 14 more ingredients
    • 2 pinches kosher salt
    • Pinch ground cumin
    • 2 pinches dried oregano
    • 1 Tbs. sour cream
    • ½ small onion, very thinly sliced
    • 1 tsp. olive oil
    • 1 small clove garlic, minced
    • 2 large or extra-large eggs
    • Generous 1/3 cup canned black beans, rinsed and drained
    • ½ tsp. olive oil
    • 1 tsp. prepared salsa
    • Kosher salt
    • Pinch red chile flakes, crushed
    • 2 Tbs. grated Cheddar

Put the olive oil and bacon in a heavy skillet over medium heat and cook until the bacon is browned but not crisp, about 2 min. Stir in the chile flakes, onion, garlic, oregano, cumin, and a good pinch of salt. Cover, reduce the heat to low, and cook until the onion is tender and golden, about 10...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »





Snooth Media Network