Tex-Mex Omelet
Ingredients
Roasted Cherry Tomato Salsa
-
1
pint
cherry tomatoes
-
½
teaspoon
olive oil
-
½
small
white onion, chopped
-
⅓
cup
cilantro, chopped
-
1
jalapeño, finely chopped
-
2
cloves
garlic, minced
-
1
small
lime, juiced
-
⅛
teaspoon
sea salt
Tex-Mex Omelet
-
2
eggs
-
2
tablespoons
milk or water
-
1
scant tablespoon
butter
-
⅓
cup
Jack cheese, shredded
-
3
tablespoons
black beans
-
handful
blue corn chips or tortilla chips
-
pinch
sea salt
-
pinch
black pepper
-
to taste
hot sauce
-
optional
garnishes (sliced avocado, sour cream, etc.)
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Toss cherry tomatoes with olive oil and sea salt, then roast for 15-20 minutes until juicy.
- Mix chopped onion, cilantro, jalapeño, garlic, lime juice, and sea salt in a bowl.
- Chop the roasted tomatoes and mix them into the bowl. Adjust seasoning if necessary.
- In a bowl, whisk together eggs, milk or water, sea salt, black pepper, and hot sauce.
- Heat a skillet over medium-low heat and melt the butter, swirling to coat.
- Pour in the egg mixture and let it set briefly, then gently move the cooked edges towards the center.
- Once mostly set, gently flip the omelet and let it cook for a few more seconds.
- Add cheese, black beans, and tortilla chips to one half of the omelet, then fold it over.
- Top with salsa and serve immediately.
Nutrition Facts (estimated)
Servings
1
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
370mg
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