Vegetarian Taco Omelette
Elevate your breakfast game with this vibrant and nutritious Vegetarian Taco Omelette! Combining the rich fluffiness of eggs with the bold Tex-Mex flavors of black beans, sweet corn, smoked paprika, and cumin, this delicious recipe is a true morning delight. Packed with protein and fresh veggies like red bell pepper and onion, it's topped off with melty cheddar cheese, creamy avocado slices, zesty salsa, and a sprinkle of fresh cilantro for the perfect finishing touch. Ready in just 20 minutes, this satisfying dish is ideal for a quick yet hearty breakfast or brunch. Whether you're a vegetarian or simply seeking a new twist on classic omelettes, this recipe delivers bold flavors and wholesome ingredients in every bite. Perfect for single servings but easily scalable, it's a versatile and crowd-pleasing meal for any day!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 0.5 medium, diced red bell pepper
- 0.25 medium, diced yellow onion
- 0.5 cup, cooked black beans
- 0.25 cup sweet corn kernels
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup shredded cheddar cheese
- 1 tablespoon, chopped fresh cilantro leaves
- 2 tablespoons salsa
- 0.5 small, sliced avocado
Instructions
Crack the eggs into a medium mixing bowl. Add milk and whisk until well combined. Set aside.
Heat olive oil in a medium non-stick skillet over medium heat. Add the diced red bell pepper and onion, and cook for 3-4 minutes until softened.
Stir in the black beans, corn kernels, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes. Remove the vegetable mixture from the skillet and set aside.
Lower the heat to medium-low. Pour the whisked eggs into the skillet, tilting the pan to ensure the eggs spread evenly across the surface.
Let the eggs cook undisturbed for 2-3 minutes, or until the edges begin to set and the center is slightly runny.
Evenly distribute the cooked vegetable mixture and shredded cheddar cheese over one-half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling. Cook for 1-2 more minutes until the cheese is melted and the eggs are fully set.
Carefully slide the omelette onto a plate. Top with salsa, sliced avocado, and fresh cilantro. Serve immediately and enjoy!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 406 mg | 31% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 735 mg | 16% | |
*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.
