Loaded Mexican Omelette Recipe
A quick breakfast Mexican 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.
Servings: 2
Calories: 837kcal
Ingredients
- 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!
Instructions
- 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 serve!
Nutrition
Calories: 837kcal | Carbohydrates: 60g | Protein: 37g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 372mg | Sodium: 402mg | Potassium: 1409mg | Fiber: 20g | Sugar: 8g | Vitamin A: 1660IU | Vitamin C: 39.2mg | Calcium: 411mg | Iron: 5.2mg