How To Make Tex-Mex Omelet
Take your breakfasts to a whole new level with our omelet recipe! It comes with a serving of cherry tomato salad for a hearty meal.
Serves:
Ingredients
For Roasted Cherry Tomato Salsa:
- 1pintcherry tomatoes
- ½tspolive oil
- ½small white onionchopped
- ⅓cupcilantroloosely packed, chopped
- 1jalapeñodeseeded and membranes removed, finely chopped
- 2garlic clovesminced
- 1small limejuiced or 2 teaspoons white wine vinegar
- ⅛tspsea salt
For Tex-Mex Omelet:
- 2eggs
- 2tbspmilkor water
- pinchsea salt
- pinchblack pepper
- hot sauceCholula recommended
- 1tbspbutter
- ⅓cupJack cheeseor other melty cheese, shredded
- 3tbspblack beans
- handfulblue corn chipsor tortilla chips, broken into small bite-sized pieces
- sliced avocado, sour cream, hot sauce, etc.optional garnishes
Instructions
Roasted Cherry Tomato Salsa:
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Preheat the oven to 400 degrees F.
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Line a small, rimmed baking pan with parchment paper.
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Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan.
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Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.
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In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt.
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Once the tomatoes are cool enough to handle, use a serrated knife to chop them. Pull off the tomato skins for a smoother salsa.
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Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.
Tex-Mex Omelet:
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In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce.
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Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat.
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Once the pan is hot enough, toss in the pat of butter and swirl the pan to coat.
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Pour in the egg mixture and let it set for about ten seconds.
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Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place.
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Repeat this process until there is hardly any runny eggs to scoot around. Use the spatula to gently release the underside of the omelet from the pan.
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Tilt the pan forward and back to keep the egg from sticking, then use a quick flick of the wrist to flip the omelet back into the pan.
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Let the egg set for a few seconds, then scoot it off the pan onto a plate.
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Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top.
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Spoon a generous amount of salsa over the middle of the omelet.
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Serve warm, and enjoy!
Nutrition
- Calories: 999.38kcal
- Fat: 66.69g
- Saturated Fat: 36.62g
- Trans Fat: 0.50g
- Monounsaturated Fat: 21.44g
- Polyunsaturated Fat: 4.39g
- Carbohydrates: 49.42g
- Fiber: 12.76g
- Sugar: 14.12g
- Protein: 56.54g
- Cholesterol: 470.93mg
- Sodium: 1724.30mg
- Calcium: 1200.09mg
- Potassium: 1859.70mg
- Iron: 6.20mg
- Vitamin A: 719.98µg
- Vitamin C: 85.37mg
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