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Recipe

Mexican Omelet

Scott Phillips

Yield: Yields 1 omelet.

Servings: one.

Be sure to prepare the filling before you start cooking the omelet.

Ingredients

For the filling:

  • 1/2 tsp. olive oil
  • 1 thick slice bacon, cut into 1/4-inch dice
  • Pinch red chile flakes, crushed
  • 1/2 small onion, very thinly sliced
  • 1 small clove garlic, minced
  • 2 pinches dried oregano
  • Pinch ground cumin
  • Kosher salt
  • Generous 1/3 cup canned black beans, rinsed and drained
  • 2 Tbs. grated Cheddar

For the omelet:

  • 2 large or extra-large eggs
  • 1 Tbs. water
  • 2 pinches kosher salt
  • 4 grinds freshly ground black pepper
  • Fresh herbs (optional)
  • 1 tsp. olive oil
  • 1 tsp. unsalted butter

For the garnish:

  • 1 Tbs. sour cream
  • 1/2 ripe avocado, sliced
  • 1 tsp. prepared salsa
  • 1 tsp. chopped fresh cilantro

Nutritional Information

      Nutritional Sample Size per omelet
      Calories (kcal) : 790
      Fat Calories (kcal): 600
      Fat (g): 66
      Saturated Fat (g): 22
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 32
      Cholesterol (mg): 480
      Sodium (mg): 1320
      Carbohydrates (g): 26
      Fiber (g): 11
      Protein (g): 27

Preparation

For the filling:

  • Put the olive oil and bacon in a heavy skillet over medium heat and cook until the bacon is browned but not crisp, about 2 min. Stir in the chile flakes, onion, garlic, oregano, cumin, and a good pinch of salt. Cover, reduce the heat to low, and cook until the onion is tender and golden, about 10 min. Stir in-the beans and another pinch of salt, cover, and simmer just to heat through. You should have about 1/2 cup filling. Adjust the seasonings and set aside. Proceed with the omelet preparation.

For the omelet:

  • In a medium bowl, whisk together the eggs, water, salt, pepper, and herbs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan.
  • When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.
  • As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

  • Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

  • With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

  • Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

For the garnish:

  • Garnish with the sour cream, avocado, salsa, and chopped cilantro.

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