Mexican Omelet

Mexican Omelet
Photo by Scott Phillips

Ingredients

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

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