Ingredients
4 large eggs
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 (8-inch) flour tortilla
3/4 c. shredded Mexican cheese blend
1/2 c. cooked black beans
1/2 avocado, thinly sliced
1/2 c. pice de gallo
Sour cream, for drizzling
Freshly chopped cilantro, for serving
Preparation
Step 1In a medium bowl, season eggs with salt and pepper and beat until well combined.Step 2Heat butter in a medium nonstick skillet over medium heat. Add eggs and let bottom set, about 45 seconds. Dip tortilla in eggs then flip tortilla and place on top of eggs, so the dipped side is up. Let set, 30 seconds more, then flip the omelet.Step 3Sprinkle cheese all over the omelet and scatter beans on one half of the omelet. Top beans with avocado and pico de gallo. Fold omelet in half and transfer to a plate. Step 4If necessary, thin sour cream with a few drops of water until it can be drizzled. Serve omelet drizzled with sour cream and sprinkled with chopped cilantro.
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