Mexican Omelette with Black Beans, Corn and Tomato

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Mexican Omelette with Black Beans, Corn and Tomato Recipe

This Mexican omelette is a delicious and nutritious breakfast option high in protein and fiber. The combination of black beans, corn, and tomato adds a rich, smoky flavor to the omelette, while the cheddar cheese adds a creamy texture.

Ingredients

• 1/4 cup black beans
• 1/4 cup shredded cheddar cheese
• 1 tbsp vegetable oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 cup corn kernels
• 4 eggs
• 1/4 cup diced tomatoes
• Season with salt and pepper to taste

Time Needed

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Instructions

• In a mixing bowl, combine the eggs, cumin, chili powder, salt, and pepper.
• In a nonstick skillet over medium-high heat, heat the vegetable oil.
• Cook for 2-3 minutes with the black beans, corn, and diced tomatoes in the skillet.
• Pour the egg mixture over the vegetables and cook for 2-3 minutes, or until the edges begin to set.
• Sprinkle the shredded cheddar cheese over the eggs and cook for another 2-3 minutes, or until the cheese melts and the eggs are set.
• Fold the omelette in half and transfer to a plate using a spatula.
• Serve hot, topped with salsa and sour cream.

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