Mexican Fiesta Omelet

My breakfast trifecta is almost always made of whole grains, low fat dairy, and fresh fruit. A little high carb (I'm workin' on it), perhaps, but it proves itself to be otherwise healthy, versatile, and flat out tasty. However, at least once a week, I break out of my robotic routine and make myself not a breakfast trifecta, but a breakfast duo: eggs and veggies. This is nearly as quick and versatile, and perhaps even healthier. One of my favorite combinations I've thrown together so far is what I like to call a Mexican Fiesta Omelet. Now, this is, of course, "Mexican" in what I would imagine is the most American of terms, and while I hope that it's somewhat authentic, I'm not claiming to know how to cook Mexican food as Mexicans actually eat it. Regardless, it's delicious, and Mexican Fiesta Omelet has a fun ring to it, si?

The funny thing about this omelet is that it actually takes on a pinkish hue as a result of actually mixing the salsa into the egg "batter," rather than simply topping it. However, taking this extra steps gives it an extra one-two punch of flavor, and since salsa tends to be one of the "smartest" condiment choices on the market, it keeps the calorie and fat count down, too. It's also adaptable - I didn't add any corn, guacamole, cilantro, or spicy peppers, but think that any or all of those would be excellent. Wrapping it up in a tortilla would also be nice, but again, I really think that it's wonderful on its own. It's light but filling as it stands, which is always a welcome description in the morning.

Mexican Fiesta Omelet
Yield: 1 serving

The Ingredients
1/4 cup + 2 tablespoons egg whites, or 2 eggs
1 tablespoon low-sodium salsa
1/4 teaspoon cumin
2 tablespoons diced green bell pepper, from approximately 1 segment
2 tablespoons finely diced onion
1/4 cup black beans
2 tablespoons chopped tomato
1 1/2 tablespoons shredded cheddar cheese (I used provolone, but only because it was all I had)
1-2 teaspoons olive oil, for sauteeing

The Method
Combine the egg and salsa in a small dish and set aside. Place the olive oil, cumin, pepper, and onion to a medium sauce pan and sautee until tender and lightly browned, 4-5 minutes. Add in the black beans and tomato, cooking an additional minute or so. Pour the egg mixture into the pan, and cook, allowing the egg to set. Use a spatula to peel set edges away from the pan and tilt to allow liquid from the center to fill in the opened space, speeding up and evening out the cooking process. Once the egg is mostly set, flip the omelet to the other side*, add the cheese to the top, and cook an additional 30 seconds or so. You can fold the omelet in half to encourage the cheese to melt a little more, or you can cover it with a lid (or just let it be).

Notes: *I'm not expert on omelet flipping. If your pan is greasy enough, you can loosen it and then use your wrist to flick it mostly around, guiding it with your spatula; but my pan is never greasy enough, and egg whites seem to be much more prone to falling apart than whole eggs, so I typically accept more of an egg scramble as my finished product (hence why my picture looks particularly well put together and appetizing). I'll work on the technique and get back to you, though. Promise.

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