Mexican Omelet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, loaded omelet filled with beans, peppers, corn, and tomatoes, topped with salsa, sour cream, and avocado. A quick, satisfying breakfast that tastes restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 1/2 tablespoons olive oil, (divided)
- 1/2 small yellow onion, (diced)
- 1/2 jalapeño pepper (diced (seeds removed if you don’t want it spicy))
- 1 clove garlic, (minced)
- 1/4 cup yellow corn
- 1/4 cup black beans
- 1/2 Roma tomato, (diced)
- 1/8 teaspoon dried Mexican oregano,
- 1/8 teaspoon ground cumin
- kosher salt, (to taste)
- 2 large eggs, (whisked)
- 1/4 cup shredded Mexican-blend cheese
- 2 tablespoons sour cream or Mexican crema
- 2 tablespoons chunky salsa
- 1/4 avocado (diced or sliced, for serving)
- chopped cilantro (for serving)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1692mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1488mg
- Calcium
- 343mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.