Ranchero Omelet

Wake up your taste buds with this vibrant and hearty Ranchero Omelet, a Tex-Mex-inspired breakfast loaded with bold flavors and wholesome ingredients. Fluffy eggs are perfectly cooked and filled with a savory blend of sautéed onions, garlic, jalapeño, juicy tomatoes, and protein-packed black beans, all seasoned and brightened with fresh cilantro. A generous layer of melted cheddar cheese adds creamy richness, while sliced avocado and zesty salsa provide the perfect finishing touches. This 25-minute recipe is perfect for a satisfying single serving but can easily be scaled up to feed a crowd. Whether you're embracing Meatless Monday or looking for a protein-packed breakfast, this Ranchero Omelet promises to become a new favorite in your morning routine!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons milk
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 cup onion, diced
• 2 cloves garlic, minced
• 1 small jalapeño, diced
• 1 cup tomatoes, diced
• 0.5 cup black beans, drained and rinsed
• 2 tablespoons chopped cilantro
• 0.5 cup shredded cheddar cheese
• 0.5 whole avocado, sliced
• 0.25 cup salsa

Directions

Step 1

In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 2

Heat the olive oil in a small skillet over medium heat. Add the diced onion, minced garlic, and jalapeño, and sauté until softened, about 3-4 minutes.

Step 3

Stir in the diced tomatoes and black beans, and cook for an additional 2 minutes. Add the chopped cilantro and remove the skillet from the heat. Set the mixture aside as the filling.

Step 4

In a nonstick frying pan, melt the butter over medium-low heat. Once the butter is melted and bubbling, pour in the whisked eggs and let them cook undisturbed for 1-2 minutes until the edges begin to set.

Step 5

Using a spatula, gently lift the edges of the omelet to allow the uncooked egg to flow to the edges. Continue cooking until the eggs are just set but still slightly moist, about 2-3 more minutes.

Step 6

Spread the sautéed vegetable and bean filling evenly over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the filling.

Step 7

Carefully fold the other half of the omelet over the filling using a spatula. Let the omelet cook for another minute until the cheese is melted.

Step 8

Slide the omelet onto a serving plate. Top with slices of avocado and a dollop of salsa.

Step 9

Serve immediately and enjoy your Ranchero Omelet!

Nutrition Facts

Serving size	883.8 grams (883.8g)

Amount per serving	% Daily Value*
Calories	1029

Total Fat 70.90g	91%
Saturated Fat 27.40g	137%
Polyunsaturated Fat 1.70g
Cholesterol 654mg	218%
Sodium 1698mg	74%
Total Carbohydrate 55.70g	20%
Dietary Fiber 18.70g	67%
Total Sugars 15.20g
Protein 47.90g	96%

Vitamin D 138IU	692%
Calcium 663mg	51%
Iron 7mg	38%
Potassium 1873mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 18.2%

Carbs: 21.2%