Mexican-Style Omelet
AvocadoBreakfast and BrunchBudget RecipesCheeseEggsLegumesMain DishesMexican-Inspired CuisineRecipes with MilkTADA! Flyer recipesVegetablesWeekday Recipes
Ингредиенты
- 2 tbsp unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp chili powder
- 8 eggs
- 3/4 cup (180 ml) milk
- 1/2 cup (50 g) grated cheddar cheese
- 1 avocado, diced
- 1 tomato, diced
- 2 green onions, chopped
- 1 can (14 oz/398 ml) black beans, rinsed and drained
- 1/2 cup (50 g) grated cheddar cheese
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white or red wine vinegar
- 1/4 tsp ground cumin
- Sour cream, as desired
Инструкция
- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 9-inch (23 cm) non-stick ovenproof skillet.
- In a small bowl, combine the flour, baking powder and chili powder. Season with salt and pepper.
- In another bowl, whisk together the eggs and flour mixture. Stir in the milk and cheese. Pour the mixture into the skillet.
- Bake for 20 to 25 minutes or until the edges of the omelet begin to brown and the centre is just set. Let cool.
