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Omelet: Southwest

This makes (1) omelet, adjust ingredients accordingly for the amount of people you are feeding

Ingredients

  • 2 eggs, whisked to blend
  • 2 Tbls. canned black beans, drained and rinsed
  • 2 Tbls. diced tomatoes, optional
  • 2 Tbls. diced bell peppers
  • 1 scallion onion, diced
  • 1 Tbls. minced cilantro
  • 1 pinch of salt and pepper
  • 2 Tbls. Mexican cheese (Queso Cotija or Mexican cheese blend)
  • 1-2 Tbls. salsa
  • 1/2 of a small avocado, sliced
  • black olives, optional

Meat Option

  • Mexican Chorizo Sausage: Fry to cook through, then remove to a paper plate lined with paper towels to absorb the grease. Try to remove as much grease as possible.

Instructions

Heat a small Teflon coated fry pan, and melt a little margarine/butter to coat pan. Saute peppers and scallion onions for about 2-3 minutes, remove and set aside.

Pour eggs in pan and sprinkle with beans, peppers and onions, tomatoes if using, cilantro and a pinch of salt and pepper. Add pre-cooked chorizo, if desired.

Cook on low heat until almost set. Sprinkle cheese over all. Using a spatula, carefully fold over half of the omelet, cover with lid and continue to cook until cheese is melted and egg is firm.

Serve topped with salsa, avocado slices and black olives if desired.

NOTE: Can also make by putting ingredients in a heavy duty (freezer) bag. Do not add avocado or salsa. Be sure to squeeze out all the air.

Put bag(s) into a pot of boiling water and cook for 15 minutes or until egg is firm and cooked through (the bags will start to float). Open bag, dump contents onto a plate and enjoy. top with salsa and avocado.