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Southwestern Omelet

"Recipe source: Bon Appetit (February 2007)"

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Prep Time: 5m

Cook Time: 20m

   

Servings: 2  

 
 
  • 5.0000

This omelet is OUTRAGEOUSLY Good!! It's the best omelet I've ever had. I followed the recipe as written except that because I have a few green tomatoes I decided to replace them with the mushrooms and sprinkled some adobo Goya seasoning to.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 can (15 ounce) black beans (drained and rinsed)
  • 3/4 cup salsa (tomatillo salsa)
  • 4 large eggs
  • 2 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter, divided
  • 3 ounces red bell pepper (1/2 pepper, cut into strips)
  • 5 ounces fresh mushrooms (2 cups)
  • 4 ounces Monterey Jack cheese (grated, 1 cup)
  • 3 tablespoons cilantro, chopped
 

What You Will Need



No special items needed.
  How to Make
 
 

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.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
1 review

This omelet is OUTRAGEOUSLY Good!! It's the best omelet I've ever had. I followed the recipe as written except that because I have a few green tomatoes I decided to replace them with the mushrooms and sprinkled some adobo Goya seasoning to the vegetable saute. Other than that I followed the recipe. I'm telling ya, it's Awesome. I forgot to sprinkle the cilantro over the top for the picture, but we ate it with it on. The black beans with tomatillo salsa really adds volumes to this dish! Thank you ellie for sharing such a winner. Made it for PickMeTag game.

 

Review by ForeverMama