Ingredients
- 3 large eggs
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup diced bell peppers (assorted colors)
- 1/4 cup diced onion
- 1/4 cup black beans, drained and rinsed
- 1/4 cup diced tomatoes
- 2 tablespoons diced jalapeños (optional for heat)
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked and shredded chicken or turkey (optional)
- Fresh cilantro for garnish
- Salsa and sliced avocado for serving
Instructions
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In a bowl, whisk together the eggs, salt, and black pepper.
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Heat olive oil in a non-stick skillet over medium heat.
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Add diced bell peppers and onions to the skillet. Cook until softened.
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Pour the whisked eggs into the skillet, swirling to ensure an even layer.
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Allow the eggs to set slightly around the edges.
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Sprinkle black beans, diced tomatoes, jalapeños (if using), shredded cheddar cheese, and cooked shredded chicken or turkey (if using) over one half of the omelet.
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Carefully fold the other half of the omelet over the filling, creating a half-moon shape.
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Cook for an additional 1-2 minutes until the cheese is melted and the omelet is cooked through.
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Slide the Tex-Mex Burrito Omelet onto a plate.
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Garnish with fresh cilantro and serve with salsa and sliced avocado on the side.
Enjoy this Tex-Mex Fiesta for a protein-packed and flavorful breakfast!
