Say olé to this zesty fiesta of flavors. With just a hint of heat your family will love this hearty dish.
In medium bowl, beat eggs with milk, 1 tbsp coriander, salt and pepper. Set aside.
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. Add chicken and black beans; cook, stirring until heated through, about 1 minute. Stir in 2 tbsp coriander. Remove mixture to bowl.
Wipe skillet clean; add 1 tsp (5 mL) of the butter. Melt over medium heat, until it foams, but before it browns. 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.
Spoon ½ of the filling onto half of the omelette; sprinkle ¼ cup (50 mL) of the cheese over the filling. Fold uncovered half over filling; cook for 1 minute or until cheese melts. Slide onto plate and keep warm. 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.