Looking for a new recipe for 2017? Well, Egg Farmers of Ontario has you covered!
Is your afternoon dragging on? Are you day dreaming of a little post-lunch siesta? Then let us inspire and excite you with our new recipe that is sure to awaken your inner fiesta!
Step 1: In medium bowl, beat eggs with milk, 1 tbsp coriander, salt and pepper. Set aside.
Step 2: In 8-inch (20 cm) non-stick skillet, heat oil over medium-high heat. Add onion, peppers and chili powder; cook, stirring occasionally, until softened, about 3 minutes.
Step 3: Add chicken and black beans; cook, stirring until heated through, about 1 minute.
Step 4: Stir in 2 tbsp coriander. Remove mixture to bowl.
Step 5: Wipe skillet clean; add 1 tsp (5 mL) of the butter. Melt over medium heat, until it foams, but before it browns.
Step 6: Pour in one-half of the egg mixture; rotate pan to spread mixture. Cook until eggs are almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath, about 3 minutes.
Step 7: Spoon half of the filling onto half of the omelette; sprinkle ¼ cup (50 mL) of the cheese over the filling.
Step 8: Fold uncovered half over filling; cook for 1 minute or until cheese melts. Slide onto plate and keep warm.
Step 9: Repeat with remaining ingredients.
Serve with salsa and/or guacamole if desired.
- Omelettes are best served immediately but the filling can be prepped ahead.
- As an option, make omelettes without black beans; add more chicken or other vegetables.
- This recipe can easily be doubled. For a time-saver make 2 larger omelettes in a 10-inch (25 cm) skillet and cut in half to serve.