Mexican Omelette

This Mexican Omelette is a high-protein vegetarian breakfast packed with 30 grams of protein to keep you fuel in the morning. Plus, this high-protein loaded omelette is also gluten-free and high-fiber for a happy gut health.

📝 Ingredients

• 2 large Eggs (beaten)
• 1/4 teaspoon Salt (divided)
• 1/8 teaspoon Ground Pepper
• 4 teaspoons Olive Oil (divided)
• 1/2 small Red Onion (finely sliced)
• 1 Garlic Clove (crushed)
• 2 tablespoons Black Beans (canned, cooked. drained)
• 2 tablespoons Corn Kernel (canned, cooked, drained)
• 1 teaspoon Taco Seasoning
• 1/4 cup Grated Cheddar
• 4 Cherry Tomatoes (finely chopped)
• 2-3 fresh Cilantro
• 1 tablespoon Sour Cream
• 1 tablespoon Salsa Sauce
• 1/4 Avocado (sliced)

👨‍🍳 Instructions

1. 1Crack and beat the eggs in a small bowl. Season with salt and pepper and set aside in the fridge while cooking the vegetables.
2. 2Heat a non-stick skillet over medium heat, and warm 2 teaspoons of olive oil. When hot, add red onion slices, stir and cook for about 1-2 minutes, until fragrant.
3. 3Stir in crushed garlic, black beans, corn kernel, and taco seasoning. Stir and cook for 30 seconds to flavor with onions. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
4. 4Slightly clean pan rubbing a piece of kitchen paper on the surface - no need to clean with water.
5. 5Add the remaining olive oil to the pan, warm over medium-high heat, and spread it evenly into the pan, tilting the pan in a rotating motion.
6. 6Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
7. 7When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
8. 8Once the middle of the omelette starts to set, sprinkle half cheddar on one half of the omelette and top with cooked red onion black beans mixture. Add remaining cheese on top.
9. 9Finally, add freshly chopped cilantro and diced cherry tomatoes
10. 10Fold the omelette in half, reduce to low heat and keep cooking until warm.
11. 11Gently slide on a plate and adjust seasoning, adding more salt and pepper.
12. 12Serve topped with sour cream, sliced avocado, and salsa.