Fast Foolproof Southwest Omletesque
Start your day with a vibrant burst of flavor by making the Fast Foolproof Southwest Omletesque—a quick and easy recipe that brings the bold tastes of the Southwest to your breakfast table in just 15 minutes! This hearty omelet features fluffy eggs infused with a medley of colorful bell peppers, sweet red onion, and protein-packed black beans, all sautéed to perfection. Melted cheddar cheese adds a creamy richness, while a sprinkle of fresh cilantro and an optional dollop of salsa tie everything together with a zesty finish. Perfect for busy mornings or a nutritious solo brunch, this one-pan wonder is as versatile as it is satisfying. Whether you're craving bold breakfast flavors or a simple yet impressive meal, this Southwest-inspired omelet delivers every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 0.25 cup red bell pepper, diced
- 0.25 cup green bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup canned black beans, rinsed and drained
- 0.25 cup shredded cheddar cheese
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons salsa (optional, for serving)
Instructions
Crack the eggs into a mixing bowl and whisk together with the milk, salt, and black pepper until well combined.
Heat the olive oil in a nonstick skillet over medium heat.
Add the red bell pepper, green bell pepper, and red onion to the skillet. Cook for 2–3 minutes, stirring occasionally, until the vegetables are soft and slightly charred.
Stir in the black beans and cook for another minute to warm them through.
Reduce the heat to medium-low and pour the egg mixture evenly over the vegetables in the skillet.
Let the eggs cook undisturbed for about 2 minutes or until the edges start to set.
Using a heatproof spatula, gently lift the edges of the egg mixture and tilt the skillet so the uncooked eggs flow to the edges. Repeat until most of the egg is set but the top remains slightly runny.
Sprinkle the shredded cheddar cheese evenly over one half of the omelet.
Fold the omelet in half, covering the cheese, and cook for another 1–2 minutes until the cheese has melted and the eggs are fully cooked.
Slide the omelet onto a serving plate and garnish with chopped cilantro.
Serve immediately with a spoonful of salsa on top or on the side, if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 368 mg | 28% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
