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Mexican-Style Omelet
(20)
Rate this recipe
Preparation
30 min
Cooking
25 min
Servings
4
Featured in RICARDO Magazine SPRING 2017
Vegetarian
Nut-free
Categories
Ingredients
Omelet
2 tbsp unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp chili powder
8 eggs
3/4 cup (180 ml) milk
1/2 cup (50 g) grated cheddar cheese
Salsa
1 avocado, diced
1 tomato, diced
2 green onions, chopped
1 can (14 oz/398 ml) black beans, rinsed and drained
1/2 cup (50 g) grated cheddar cheese
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) white or red wine vinegar
1/4 tsp ground cumin
Sour cream, as desired
Preparation
Omelet
With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 9-inch (23 cm) non-stick ovenproof skillet.
In a small bowl, combine the flour, baking powder and chili powder. Season with salt and pepper.
In another bowl, whisk together the eggs and flour mixture. Stir in the milk and cheese. Pour the mixture into the skillet.
Bake for 20 to 25 minutes or until the edges of the omelet begin to brown and the centre is just set. Let cool.
Salsa
Meanwhile, in a bowl, combine all the ingredients except the sour cream.
When ready to serve, slide the omelet onto a serving platter. Spread with sour cream and top with half of the salsa. Serve with tortillas and the remaining salsa.
Personal Note