Mexican Omelet with Beans and Cheese Recipe
A hearty omelet inspired by Mexican breakfasts, filled with beans, cheese, and a light hint of chili. It’s a bit like a cross between scrambled eggs and a burrito, just without the tortilla. A great idea for a lazy weekend brunch when you want something substantial and colorful.
This omelet combines the comfort of a classic egg dish with the bold flavors of Mexican-inspired fillings. Beans add protein and fiber, cheese makes it satisfyingly rich, and chili brings a pleasant kick, turning a simple breakfast into a full, colorful meal.
Chef's tips
Use a non-stick pan with a lid so the omelet sets evenly without burning on the bottom. Don’t rush the cooking—low heat gives a tender, fluffy texture. Taste the bean and vegetable mixture before adding the eggs and adjust the seasoning so the filling is flavorful on its own.
How to serve
Serve the omelet cut into wedges, topped with extra fresh cilantro and a spoonful of salsa or chopped tomatoes. A dollop of sour cream or natural yogurt on the side works great, and warm tortillas or toasted bread make it even more filling.
Ingredients
- egg - 4 pieces
- black beans drained and rinsed - 120 g
- yellow cheese grated - 60 g
- onion - 0.5 pieces
- bell pepper - 0.5 pieces
- chili pepper - 0.5 pieces
- oil for frying - 1 tablespoon
- milk - 2 tablespoons
- cilantro chopped - 2 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Drain the beans in a sieve, rinse under cold water, and leave to drain thoroughly.
- Peel the onion and dice it finely. Remove the seeds and core from the bell pepper and cut it into small cubes. Halve the chili pepper, remove the seeds (for a milder version), and chop it finely.
- Heat the oil in a medium frying pan over medium heat. Add the onion and fry for 3–4 minutes, until softened and slightly translucent.
- Add the bell pepper and chili and fry for another 3 minutes, stirring, until the vegetables soften slightly but are still firm.
- Add the drained beans, stir, and fry for 1–2 minutes until heated through. Remove the pan from the heat and spread the filling evenly over the bottom.
- In a bowl, whisk the eggs with the milk, add a pinch of salt and pepper. Pour the egg mixture into the pan so it covers the filling. Reduce the heat to low.
- Cook the omelet over low heat for 5–7 minutes without stirring, until the edges are set and the center is still slightly moist but not runny. If you like, cover the pan with a lid so the top sets more quickly.
- Sprinkle the top with grated cheese and cook for another 1–2 minutes with the lid on, until the cheese melts.
- Finally, sprinkle the omelet with chopped cilantro. Gently slide it onto a plate and cut into portions.
Storage
Najlepiej smakuje świeży, ale można go przechować w lodówce do następnego dnia i podgrzać na suchej patelni pod przykryciem na małym ogniu.
