
0 from 18 votes
Mexican Omelet
A quick and easy Mexican omelet packed with beans, peppers, corn, tomatoes, and onions, then topped with salsa, sour cream, and avocado.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1 omelet
Calories: 646 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 1/2 tablespoons olive oil, divided
- 1/2 small yellow onion, diced
- 1/2 Jalapeno pepper diced (seeds removed if you don’t want it spicy)
- 1 clove garlic, minced
- 1/4 cup yellow corn
- 1/4 cup black beans
- 1/2 Roma tomato, diced
- 1/8 teaspoon dried Mexican oregano,
- 1/8 teaspoon ground cumin
- kosher salt, to taste
- 2 large eggs, whisked
- 1/4 cup shredded Mexican-blend cheese
- 2 tablespoons sour cream or Mexican crema
- 2 tablespoons chunky salsa
- 1/4 avocado diced or sliced, for serving
- chopped cilantro for serving
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add onions, jalapeno, and garlic. Cook for 3 minutes, stirring occasionally, until onions begin to soften.
- Add corn, black beans, tomatoes, oregano, cumin, and a pinch of salt. Cook for 3 more minutes, stirring occasionally.
- Transfer filling to a medium bowl, cover, and set aside. Wipe down the skillet with a paper towel to clean.
- Heat the remaining 1/2 tablespoon of olive oil in the over medium heat. Pour in the whisked eggs, season with a pinch of salt, and cook for 2-3 minutes until the eggs have just set. Remove from heat.
- Add the shredded cheese and the corn and bean filling mixture to the middle of the cooked eggs.
- Carefully fold the omelet over on both sides using a spatula, transfer it to a plate, and top with sour cream, chunky salsa, avocado, and cilantro. Serve immediately.
Cup of Yum
Notes
- Want it extra spicy? Use serrano peppers instead of jalapenos.
- Don’t have Mexican oregano? You can use regular oregano insead. I highly recommend you try to buy some Mexican oregano for next time as it has a different flavor than the typical oregano you can find in most stores!
- Don’t have shredded Mexican-blend cheese? You can use Monterey Jack, cheddar, or mozzarella.
Nutrition Information
Serving
1omelet
Calories
646kcal
(32%)
Carbohydrates
28g
(9%)
Protein
26g
(52%)
Fat
49g
(75%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
27g
Trans Fat
1g
Cholesterol
407mg
(136%)
Sodium
814mg
(34%)
Potassium
885mg
(25%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
1374IU
(27%)
Vitamin C
24mg
(27%)
Calcium
330mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1omelet
Amount Per Serving
Calories 646
% Daily Value*
Serving | 1omelet | |
Calories | 646kcal | 32% |
Carbohydrates | 28g | 9% |
Protein | 26g | 52% |
Fat | 49g | 75% |
Saturated Fat | 14g | 70% |
Polyunsaturated Fat | 6g | 35% |
Monounsaturated Fat | 27g | 135% |
Trans Fat | 1g | 50% |
Cholesterol | 407mg | 136% |
Sodium | 814mg | 34% |
Potassium | 885mg | 19% |
Fiber | 8g | 32% |
Sugar | 5g | 10% |
Vitamin A | 1374IU | 27% |
Vitamin C | 24mg | 27% |
Calcium | 330mg | 33% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.