Mexican Omelet

Ingredients

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

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...

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