Overloaded Tex-Mex Omelet
Prep Time
5 minutes
Prep Notes
Got some left over beans, chicken, and sliced veggies? Saute them with taco seasoning and throw them in an omelet make a healthy and tasty, quick-and-easy breakfast.
Cooking Time
15 minutes
Yields
2 servings
Ingredients
6 eggs
2 tbl whole milk
1/4 cup black beans
1/4 cup pre-cooked shredded chicken breast.
1/2 red and/or yellow bell pepper thinly sliced
1 tbl diced pickled jalapenos.
1/4 cup red onion thinly sliced.
1/2 tsp taco seasoning
cilantro
Directions
1. Warm up a medium skillet over medium-high heat. Add a drizzle of oil and once hot add the peppers, onions and half the taco seasoning. Sautee until soft and the onions are slightly translucent. About 5 minutes.
2. Add the beans and chicken and the rest of the taco seasoning. Sautee until everything is heated through. About 2 minutes.
3. In the meantime, whisk together the eggs and milk in a bowl. You may add a pinch of salt if you desire, however there's plenty of salt in the taco seasoning and in the beans if you used canned beans.
4. Drizzle some oil or butter in a small non-stick skillet. Warm up over low heat and make sure the whole pan is coated with the oil. Add about half the eggs.
5. When the eggs are firm, flip the omelet. Cook for another minute then put some of the onions, peppers, and chicken on one side then fold the eggs over so it looks like the picture above.
6. Cook for 30 seconds to a minute on each side to desired doneness.
7. Repeat steps 4-6 with the remainder of the eggs and filling.
8. Top with cilantro and cayenne pepper and serve immediately.
Notes
This is what I usually make them with, but you can add whatever you want. Usually, any left over filling from your Overloaded Quesadillas (see link below) will do. Try not to overdo the cheese, in the omelettes, though.
https://robshealthcoaching.com/apps/recipe/details/id/Overloaded-Quesadillas