Mexican Omelet

Mexican Omelet
Photo by Scott Phillips

Ingredients

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

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

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