#Hashtags:
#SouthwestStyleOmelet #BlackBeans #Corn #Avocado #Breakfast #Brunch #Delicious
Southwest-Style Omelet with Black Beans, Corn, and Avocado
This Southwest-Style Omelet is an easy and delicious way to start the day. It’s packed with flavorful black beans, corn, and creamy avocado, making it both nutritious and satisfying. Serve it for breakfast or brunch and enjoy!
Ingredients:
- 3 large eggs
- 2 tablespoons of olive oil
- 1/4 cup of canned black beans, drained and rinsed
- 1/4 cup of frozen corn kernels
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green onion
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 cup of shredded Monterey Jack cheese
- 1/2 avocado, sliced
- 1/4 cup of chopped fresh cilantro
Directions:
- Whisk the eggs in a medium bowl and set aside.
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the black beans, corn, bell pepper, green onion, cumin, chili powder, salt, and pepper to the skillet and cook for 5 minutes, stirring occasionally.
- Pour the egg mixture into the skillet and reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
- Sprinkle the cheese over the top of the omelet and cook for 3 minutes, or until the cheese is melted and the eggs are cooked through.
- Fold the omelet in half and transfer to a plate. Top with the avocado slices and cilantro.
- Serve warm and enjoy!