Southwestern Omelet
Three eggs are beaten and poured over sautéed red onion, green bell pepper, black beans, and corn in a nonstick skillet. Once the bottom sets, the omelet is topped with cheddar, folded into a half-moon, and cooked until the cheese melts and the eggs are done. It's a quick, protein-packed, Southwestern-style breakfast.
Equipment
- Nonstick skillet
- 1 Small bowl
- 1 Fork
- 1 Spatula
- Knife and cutting board
Ingredients
- 3 eggs
- ¼ cup diced red onion
- ¼ cup diced green bell pepper
- ¼ cup black beans
- ¼ cup corn kernels
- ¼ cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Beat the eggs: In a small bowl, beat the eggs with a fork until well mixed.
- Heat the oil: Heat the olive oil in the nonstick skillet over medium heat.
- Sauté: Once the oil is hot, add the onion and bell pepper. Stir and sauté for 2 to 3 minutes, until soft and fragrant.
- Add the beans and corn: Stir in the black beans and corn to combine with the vegetables.
- Add the eggs: Pour the beaten eggs over the vegetables and wait until the mixture begins to set on the bottom.
- Add the cheese: Sprinkle the cheddar over the top.
- Fold: Use a spatula to fold one half of the omelet over the other into a half-moon shape, being careful not to break the eggs.
- Finish cooking: Cook for 1 to 2 more minutes, until the cheese is melted and the eggs are cooked through.
- Season with salt and pepper to taste and serve hot.
