Ingredients
- 2 ounce chorizo sausage (Mexican chorizo, 1 link, casing removed)
- 1/2 teaspoon ground cumin
- Cayenne pepper, pinch of
- Paprika, pinch of
- 1 cup beans pinto (canned)
- Kosher salt and freshly ground black pepper
- 1 green bell pepper, chopped
- 1/2 cup yellow onion ,minced
- 8 large eggs (beaten)
- 1 tablespoon milk
- 1 tablespoon unsalted butter
- 1/2 cup shredded pepper jack cheese
- 1/2 cup crema (Mexican thin sour cream)
- 1 plum tomato, seeded and chopped (for garnish)
- 1 cup salsa (green salsa)
How to Make
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Step 1: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate.
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Step 2: Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and onion and saute until soft, about 5 minutes.
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Step 3: Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
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Step 4: Whisk the eggs and milk in another bowl.
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Step 5: Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter.
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Step 6: Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath.
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Step 7: Shake the pan to loosen the omelet,then spoon half of the bean mixture, chorizo and cheese down the center.
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Step 8: Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute.
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Step 9: Repeat with the remaining butter, egg mixture and fillings to make another omelet.
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Step 10: Top with the green salsa sauce and garnish with the crema and tomato.
We hope you enjoy this recipe!
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