Southwestern Omelet
Recipe: #25563
February 05, 2017
Categories: Breakfast, Beans, Black Beans, Eggs, Southwest, Brunch, Gluten-Free, Vegetarian, Kosher Dairy, more
"Recipe source: Bon Appetit (February 2007)"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (616.1 g)
- Calories 1262.2
- Total Fat - 42 g
- Saturated Fat - 21.9 g
- Cholesterol - 494.2 mg
- Sodium - 1727.6 mg
- Total Carbohydrate - 147.6 g
- Dietary Fiber - 37.6 g
- Sugars - 11.6 g
- Protein - 79.7 g
- Calcium - 907.9 mg
- Iron - 21.4 mg
- Vitamin C - 57.1 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
In a saucepan over medium heat combine the beans and salsa stirring until heated through. Remove from heat, cover and keep warm.
Step 2
In a bowl whisk the eggs, green onions and pepper together.
Step 3
In a skillet melt 2 tablespoons butter over medium heat and the and the bell pepper and mushrooms to skillet; stir until mushrooms brown (8-10 minutes) and transfer the vegetables to a bowl.
Step 4
Melt remaining butter (1 T) in same skillet over medium heat. Add egg mixture and cook without stirring until beginning to set (under 5 minutes); sprinkle with vegetables, cheese and 1 tablespoon cilantro. Cover skillet and cook until cheese melts and eggs are set (2 minutes). Slide spatula under melt to loosen. Fold omelet in half; turn out onto a platter. Top melt with bean and salsa mixture and sprinkle with remaining cilantro and serve with warm tortillas.
Tips
No special items needed.
3 Reviews
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