Vegetarian Taco Omelet
Elevate your breakfast game with this irresistible Vegetarian Taco Omelet, a delicious fusion of Tex-Mex flavors and classic comfort food. Packed with wholesome, fresh ingredients like black beans, corn, bell peppers, and red onion, this recipe delivers a burst of color and nutrition in every bite. Seasoned with taco seasoning and topped with creamy shredded Mexican cheese, the omelet boasts a savory depth complementing its vibrant vegetable medley. Quick to prepare in just 20 minutes, it’s perfect for a satisfying single-serving breakfast or brunch. Serve it with a dollop of salsa and sliced avocado for an extra layer of flavor, and garnish with fresh cilantro for a bright finish. Whether you're catering to a vegetarian diet or simply craving a hearty yet wholesome meal, this dish will delight your taste buds and energize your day!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons milk
- 0.25 cup bell pepper (chopped, any color)
- 0.25 cup red onion (diced)
- 0.25 cup canned black beans (rinsed and drained)
- 0.25 cup frozen corn (thawed or fresh)
- 0.25 cup shredded Mexican cheese blend
- 2 tablespoons cilantro (chopped, optional)
- 1 teaspoon olive oil
- 0.5 teaspoon taco seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup salsa (for topping, optional)
- 0.5 pieces avocado (sliced, optional)
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 non-stick skillet over medium heat.
Add the chopped bell peppers, red onion, black beans, and corn to the skillet. Sprinkle with taco seasoning, and sauté for 2-3 minutes, or until the vegetables are softened and fragrant. Transfer the mixture to a bowl.
Wipe the skillet clean, lower the heat to medium-low, and pour the egg mixture into the skillet. Tilt the pan slightly to ensure the eggs spread evenly.
Cook the eggs for 2-3 minutes, or until they are mostly set but still slightly runny on top.
Sprinkle the sautéed vegetable mixture evenly over one half of the omelet. Add the shredded Mexican cheese on top of the vegetables.
Using a spatula, carefully fold the other half of the omelet over the filling. Gently press down to seal.
Cook for another 1-2 minutes, or until the cheese is melted and the omelet is fully set.
Transfer the omelet to a plate. Garnish with chopped cilantro, if desired, and serve with salsa and avocado slices on the side.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 369 mg | 28% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1161 mg | 25% | |
*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.
