Mexican Omelet

Mexican Omelet
Photo by Scott Phillips

Ingredients

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

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network