Ranchero Omelet
Wake up your taste buds with this vibrant and hearty Ranchero Omelet, a Tex-Mex-inspired breakfast loaded with bold flavors and wholesome ingredients. Fluffy eggs are perfectly cooked and filled with a savory blend of sautéed onions, garlic, jalapeño, juicy tomatoes, and protein-packed black beans, all seasoned and brightened with fresh cilantro. A generous layer of melted cheddar cheese adds creamy richness, while sliced avocado and zesty salsa provide the perfect finishing touches. This 25-minute recipe is perfect for a satisfying single serving but can easily be scaled up to feed a crowd. Whether you're embracing Meatless Monday or looking for a protein-packed breakfast, this Ranchero Omelet promises to become a new favorite in your morning routine!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 0.5 cup onion, diced
- 2 cloves garlic, minced
- 1 small jalapeño, diced
- 1 cup tomatoes, diced
- 0.5 cup black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 0.5 cup shredded cheddar cheese
- 0.5 whole avocado, sliced
- 0.25 cup salsa
Instructions
In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a small skillet over medium heat. Add the diced onion, minced garlic, and jalapeño, and sauté until softened, about 3-4 minutes.
Stir in the diced tomatoes and black beans, and cook for an additional 2 minutes. Add the chopped cilantro and remove the skillet from the heat. Set the mixture aside as the filling.
In a nonstick frying pan, melt the butter over medium-low heat. Once the butter is melted and bubbling, pour in the whisked eggs and let them cook undisturbed for 1-2 minutes until the edges begin to set.
Using a spatula, gently lift the edges of the omelet to allow the uncooked egg to flow to the edges. Continue cooking until the eggs are just set but still slightly moist, about 2-3 more minutes.
Spread the sautéed vegetable and bean filling evenly over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the filling.
Carefully fold the other half of the omelet over the filling using a spatula. Let the omelet cook for another minute until the cheese is melted.
Slide the omelet onto a serving plate. Top with slices of avocado and a dollop of salsa.
Serve immediately and enjoy your Ranchero Omelet!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 16.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 639 mg | 49% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1992 mg | 42% | |
*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.
