| Level: | Easy |
| Total: | 1 hr 17 min |
| Prep: | 20 min |
| Cook: | 57 min |
| Yield: | 4 servings |
Ingredients
- 1 pound tomatillos, husked, rinsed and quartered
- 1 medium Vidalia onion, quartered
- 1 jalapeno pepper, halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 small bunch fresh cilantro
- 1 link Mexican chorizo casing removed
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper
- Pinch of paprika
- 1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
- Kosher salt and freshly
- 1 green bell pepper, chopped
- 8 large eggs, beaten
- 1 tablespoon milk
- 1 tablespoon unsalted butter
- 1/2 cup shredded pepper jack cheese
- Mexican crema or sour cream, thinned with half-and-half, for garnish
- 1 plum tomato, seeded and chopped, for garnish
Instructions
- Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
- Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
- Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 28 g |
| Cholesterol | 408 mg |
| Sodium | 1080 mg |
Reviews
I tried it its delicioso!
This was very yummy! The only changes I made was instead of making an omelet, I made scrambled eggs and stuffed everything inside a tortilla to make more of a breakfast burrito. Next time though, I would add some garlic to the salsa, I think with that addition, this recipe would be 5 stars.
This was by far one of the best omelet ever! Making the salsa ahead of time would cut down some of the time, but will definitely make this again. The whole family enjoyed this breakfast.
This was time consuming but tasty. My omelet definitely didn’t look like the one in the pic. I had too many topping to even close it properly, much less flip it. I even had leftover beans and chorizo. I would make this again but I would make the tomatillo sauce the day before just to make it easier.
This omelete is one of the most delicious foods for breakfast! Thank you.
This omelet is really outstanding. I cut the recipe in half and used 4 egg whites and 1 whole egg. We’ll be having it again this week!!