I’ve mentioned in the past that I absolutely love breakfast foods. Waffles, pancakes, French toast, eggs, hash- you name it, I love it!
I particularly enjoy eggs, cooked in any style. I love making omelettes and stuffing them with a variety of fillings. I stumbled upon this recipe several years ago for a Tex-Mex inspired omelette, and have been making then on and off since then. I recently made this when a Texan born-and-bred friend came to visit, because if there’s one thing that all Texans and Californians have in common, it is our shared love of Mexican inspired food 😉
Yield: 2 Servings
- 3 eggs
- 2 tablespoons water, optional
- 1 tablespoon unsalted butter
- ½ cup refried beans
- ¼ cup shredded Mexican blend or Colby Jack cheese
- Salt, to taste
- Ground black pepper, to taste
- Sour cream
- Tomato salsa or pico de gallo
In a small bowl, whisk eggs, water (if using), and salt until frothy. Set aside.
Melt butter in a 10-inch skillet over medium low heat. Pour eggs into pan and sprinkle cheese (save a little bit to use as a topping) over the top. Spoon the refried beans over half of the omelette. Cover with a lid and cook undisturbed until the eggs have set, about 7 to 10 minutes. Transfer to a serving dish, sprinkle on remaining cheese and black pepper, and serve with desired toppings.