Description
This vibrant Mexican Omelette recipe combines a flavorful filling of black beans, sweetcorn, jalapeno, and avocado with a fluffy egg base, topped with Manchego cheese, sour cream, cilantro, and salsa. Perfect for a hearty breakfast or brunch, it offers a delightful blend of creamy, spicy, and cheesy flavors.
Ingredients
Mexican Filling
- 30ml (2 tbsp) vegetable oil
- 1 small onion, peeled and finely chopped
- 1 jalapeno, diced
- 400g (1 tin) black beans, drained
- 175g (1 cup) sweetcorn
- 1 tomato, washed and diced
- 7.5ml (½ tbsp) Adobo Sauce
- 1 avocado, peeled and chopped
Omelette
- 10g (2 tsp) butter
- 6 eggs
- Seasoning, to taste
- 60g (¼ cup) Manchego cheese, grated
- 15ml (1 tbsp) sour cream
- Handful cilantro, washed and chopped
- Salsa, to taste
Instructions
- Prepare the Mexican filling: Heat the oil in a large frying pan over medium heat. Add the finely chopped onion and diced jalapeno and gently fry for 5 minutes or until softened. Stir in the drained black beans, sweetcorn, diced tomato, and Adobo Sauce, heating through evenly. Add the chopped avocado and lightly mix it in, then immediately remove the pan from heat and set the filling aside.
- Heat the omelette pan: Warm an omelette pan over medium heat and melt the butter evenly across the surface to prevent sticking.
- Make the first omelette: Crack 3 eggs into a bowl, whisk until smooth, and season well. Pour the egg mixture into the heated pan and cook for a couple of minutes until the egg is mostly set but still slightly moist on top.
- Add cheese and filling: Sprinkle half of the grated Manchego cheese evenly over the omelette surface. Spoon half of the prepared Mexican filling onto one side of the omelette.
- Fold and plate: Carefully fold the omelette over the filling to create a half-moon shape. Transfer to a plate and keep warm.
- Repeat for the second omelette: Repeat the whisking, cooking, adding cheese and filling, folding, and plating steps for the remaining 3 eggs and filling.
- Garnish and serve: Garnish the plated omelettes with extra Manchego cheese if desired, a dollop of sour cream, chopped cilantro, and salsa to taste. Serve immediately and enjoy your flavorful Mexican omelette.
Notes
- You can adjust the level of spiciness by using more or fewer jalapenos or mild peppers.
- For a vegetarian option, ensure the Adobo Sauce does not contain any animal products.
- Manchego cheese can be substituted with a similar mild, firm cheese like Monterey Jack or cheddar if unavailable.
- Serve with warm tortillas or crusty bread for a more substantial meal.
- Leftover filling can be refrigerated for up to 2 days and reused in other dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
