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 an omelette with Tex-Mex flavors, 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 😎
Tex-Mex Style Omelette
- 2 large eggs
- 2 teaspoons water
- Salt, to taste
- 1 tablespoon unsalted butter
- ¼ cup refried beans
- ¼ cup shredded Mexican blend, colby, or cheddar cheese
- 2 tablespoons diced onions
- 1 tablespoon chopped cilantro
- Sour cream
- Tomato salsa or pico de gallo
- Pickled jalapeños
In a small bowl whisk together the eggs, water, and salt until frothy. Set aside.
Melt butter in a medium skillet over medium low heat. Pour eggs into pan and sprinkle cheese over the top. Spoon the refried beans over half of the omelette, and top with onions and cilantro. Cover with a lid and cook undisturbed until the eggs have set, about 7 to 10 minutes. Transfer to a serving dish and garnish as desired.