A quick breakfast omelette recipe stuffed full with some of your favorite Mexican ingredients, including black beans, corn, jalapeno peppers, avocado, tomato, and plenty of melty cheese, then topped with crema.
So, is this an omelet? Or an omelette? How the heck do you even spell this word? A quick Google search tells me BOTH spellings are correct, but I am going with "omelette" because it sounds a bit fancier. Not that these omelettes are fancy, mind you. They look phenomenal, at least they do to me! But fancy? Nah. I've made French style omelettes and they're delicious, though a bit fancier than these bad boys. These loaded Mexican omelettes are "LOADED" because the filling is literally spiling out of them. I don't think I could have wrapped them up completely if I tried. They would look like gigantic overstuffed egg burritos. Sounds sort of fun, doesn't it?
Of course you can always use a bit LESS of the filling, but what fun would that be? I was hungry! I needed to get something AWESOME in our bellies. Now they want to get into YOURS. So print out this recipe and get cooking.
I've never been a huge "breakfast" sort of person. I enjoy them, certainly, but most days we're so crazy busy that I either skip breakfast altogether or grab something quick so I can get in front of my computer. Gotta get working on those web sites or on that next screenplay, right? Some days, though, I enjoy taking a step back, sipping a cup of coffee, putting together something tasty so we can enjoy the morning view of the pond in our backyard. The ducks, herons and geese are abundant this year, and they prefer the mornings, so best to take advantage of it while they're here. This Mexican omelette is perfect for these types of days.
The "loaded" part is stuffed with ingredients we typically have on hand in the Madness household - fresh avocado, jalapeno peppers, black beans, tomato, corn, onion, melty cheese, crema for topping. It's a vegetarian version, though with eggs, depending on the type of vegetarian you are. If you wanted to go SUPER LOADED Mexican omelettes, include a healthy portion of Mexican chorizo with your stuffing. That would put this seriously over the top. I do love chorizo, but decided to focus on the black beans and chiles here for a nice bit of spice. Don't forget the hot sauce!
Got any favorite omelette fillings? Do tell!
Patty's Perspective: This is a different sort of omelette from those you typically see on any menu near us. A lot of people make Mexican breakfast tacos, and so do we, but this brings it into omelette form and focuses much more on the stuffing. "Loaded" is a good for this recipe.
Loaded Mexican Omelette – Recipe
- 2 tablespoons olive oil + more as needed
- 2 jalapeno pepper, chopped
- 1 small yellow onion, chopped
- 1 cup corn
- 8 ounces black beans
- 1 Roma tomato, diced
- 1 avocado, diced
- 4 large eggs
- Salt and pepper to taste
- 3 ounces white cheddar cheese
- Crema or sour cream for serving
- Chopped cilantro for garnish
- Hot sauce to taste!
- Heat a pan to medium heat and add oil with jalapeno peppers and onions. Cook about 5 minutes to soften.
- Add corn, black beans and tomatoes. Heat through.
- Add avocados and stir. Remove from heat and set aside.
- Heat an omelet pan to medium heat and lightly oil.
- Beat 2 eggs and pour into the pan. Season with salt and pepper. Cook a couple minutes, until the eggs set.
- Add half the cheese, then top with half of the reserved vegetable mixture.
- Fold the omelet over, transfer to a plate and top with crema/sour cream and cilantro! Plus hot sauce, if desired.
- Do the same for the other omelette and you’re good to go!