Provided by Sunny Anderson
Categories main-dish
Time 1h17m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
- Meanwhile, prepare the omelet: 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. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
- Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. 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. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
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Rubi Niraula
[email protected]This recipe is a great way to get your kids to eat their eggs.
Finshley Bonga
[email protected]This omelet is a great way to use up leftover ingredients.
Mamata Sundas
[email protected]I love that this recipe is so versatile.
Ian Renkel
[email protected]This omelet is so easy to make and it's always a crowd-pleaser.
Godfrey Paul
[email protected]I made this omelet for breakfast and it was the perfect start to my day.
anil agazade
[email protected]This recipe is a great way to get your kids to eat their eggs. My kids loved the colorful fillings and the cheesy eggs.
Rebecca Claytor
[email protected]This omelet is a great way to use up leftover ingredients. I had some leftover rice, beans, and fajita veggies, and this recipe was the perfect way to use them up.
Caitlyn Venter
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your taste. I also like that it's a healthy and filling meal.
Cynthia Musah
[email protected]This omelet is so easy to make and it's always a crowd-pleaser. I've made it for brunch, lunch, and dinner, and it's always a hit.
Sony Dell
[email protected]This recipe is a great way to use up leftover chicken or beef. I also added some chopped bell peppers and onions, which gave it a nice crunch.
Nevada Ratahi
[email protected]I made this omelet for breakfast and it was the perfect start to my day. It was filling and flavorful, and it kept me full until lunchtime.
Bibi zunera
[email protected]This omelet is a great way to get your kids to eat their vegetables. My kids loved the colorful fillings and the cheesy eggs.
Kazimla Madabane
[email protected]I wasn't sure how the Tex-Mex flavors would work in an omelet, but I was pleasantly surprised. This omelet is now one of my favorites!
Osthir Gaming
[email protected]This recipe is a great way to use up leftover rice and beans. I also added some chopped avocado and sour cream, which made it even more delicious.
Hshd Gdhdh
[email protected]I've made this omelet several times now and it's always a winner. The combination of eggs, cheese, and Tex-Mex fillings is perfect.
Pathan Niazi
[email protected]This Tex-Mex Burrito Omelet was a hit with my family! It was easy to make and packed with flavor.