Giant Southwestern Omelet |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas. Ingredients:
1 15- to 15 1/2-ounce can black beans, rinsed, drained |
3/4 cup purchased tomatillo salsa |
4 large eggs |
2 green onions, chopped |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 tablespoons butter, divided |
1/2 red bell pepper, cut into strips |
2 cups sliced mushrooms (about 5 ounces) |
1 cup (packed) coarsely grated monterey jack cheese (about 4 ounces) |
3 tablespoons chopped fresh cilantro |
Directions:
1. Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.
2. Whisk eggs, green onions, salt, and ground black pepper in medium bowl to blend. Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes. Transfer vegetables to bowl.
3. Melt remaining 1 tablespoon butter in same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, Jack cheese, and 1 tablespoon chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide large spatula under omelet to loosen. Fold omelet in half; turn out onto platter. Top omelet with bean and salsa mixture. Sprinkle with remaining 2 tablespoons chopped cilantro and serve.
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