Southwestern Omelet

This meal is fresh, bright, colorful and not to mention, satisfying!
By Lauren Hardy

Southwestern Omelet

It’s called the “What Can I Make With Things That Are About to Spoil in My Fridge?” game, and I play it almost every other day.

Like anything else, I don’t like food to go to waste if I can help it. There is nothing sadder than reaching in the back of my fridge, realizing I forgot I had something and that it went bad.

Wasting food isn’t just careless, it’s foolish.

All it takes is a little creativity and experimentation, and voila! — you can make a delicious meal out of otherwise unwanted scraps.

Southwestern Omelet
 
Prep Time
Cook Time
Total Time
 
This meal is fresh, bright, colorful and not to mention, satisfying!
Author:
Recipe Type: Side
Serves: 1
Ingredients
  • 2 eggs
  • 2 tablespoons milk
  • A pinch of salt and freshly ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • ¼ cup cheddar cheese
  • ¼ avocado, cubed
  • A handful of cherry tomatoes, halved (I used 6)
  • ¼ cup black beans, drained and rinsed
  • ½ cup spinach, torn
  • 1 tablespoon lime juice
Instructions
  1. Combine the last five ingredients in a medium bowl and mix until combined. Set aside.
  2. Whisk eggs in a small bowl. Add a splash of milk (about 2 tablespoons), salt, pepper and ground cayenne pepper and mix until spices are equally distributed.
  3. Spray a small skillet with Pam and over medium heat, pour the egg mixture and let set for about 1 minute.
  4. With a heat-resistant rubber spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes.
  5. Place southwestern filling on half of the omelet. Sprinkle cheese over the mixture.
  6. Using the same spatula, gently fold the other half of the omelet over the mixture and press the top lightly to make it stay. Cook for another minute or so, but don’t overcook or allow the egg to turn brown.
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