Everyone loves an omelette. It’s a breakfast favourite and such a versatile dish. This recipe is great as it takes all of my favourite Mexican flavours and transforms them into an easy weekend breakfast or quick dinnertime dish. The combination of traditional ingredients – black beans, sweetcorn and red onion, together with the ground chilli and cumin, create the perfect bite. Simple Mexican deliciousness without having to wait for a chilli to cook!
TOP TIP – I always like to make extra black bean, sweetcorn mix so I can keep it in the fridge and add it to salads and other meals. It tastes delicious with sweet potato wedges!
INGREDIENTS (serves 2)
- 4-6 eggs (depending on how large you like your omelettes)
- 1 small red onion
- 1 small red pepper
- 1/2 cup sweetcorn
- 1/2 cup black beans
- 1/2 tsp ground chilli
- 1/2 tsp cumin
- Juice of 1/2 a small lemon
- 1 handful chopped coriander
Begin by chopping the red onion and red pepper into small pieces. In a large frying pan, cook the onion and red pepper in a little olive oil on a medium heat. Once the onion is starting to look translucent, add the sweetcorn. After a couple more minutes, add the black beans, ground chilli and cumin and cook for a further 2-3 minutes. Just before this has finished cooking, add the lemon and chopped coriander. Put this all to one side.
Whisk the eggs in a bowl with a little salt and pepper. Pour half of this mixture into a frying pan and cook on a high heat, gently pushing the cooked edges of the egg into the middle to allow for the raw egg to move closer to the heat. After a minute or two, add half of the black bean/sweetcorn mix. Continue to gently move the cooked egg to allow the raw egg to get closer to the bottom of the pan. Once cooked, repeat this again with the remaining ingredients to make the other omelette. Enjoy!
Posted: 20th October, 2016