Paired with a Pale Ale
I have had a really tough time focusing lately. It’s to a point where I have to close myself off in my office with no distractions to even get one task done. It’s been an insanely long winter here, and I think that has been my biggest problem. I’m not kidding you guys, I got excited today when it reached 35 degrees F! I didn’t even wear a coat when I went out to run my errands! It was like a mini heat wave, and I think it helped in putting a little bit of pep in my step.
As a result of my being extremely unfocused lately, it’s been all about simple dinners around here and we eat omelets A LOT. I think I have like 4-5 omelets a week, and that has increased in the past two weeks!
At least 3 days a week, I start my day off with an omelet. It’s such a simple and quick way to have a good and hearty breakfast. A good omelet, a glass of OJ, and a piece of toast with jam: that’s basically my go-to right there. This is why it had surprised me that I’ve literally only posted 2 recipes for omelets on this website. I KNOW! I had to share this one with you. I’m all about reusing leftovers in fun ways, and it usually happens that most of them end up in an omelet at some point.
This southwestern omelet was born out of leftovers. One Wednesday morning, I was ravaging my fridge looking for ANYTHING to put in my omelet, and I noticed the taco ingredients from the night before. Flank steak, corn and bean salsa, salsa verde…these were the main components of the omelet and it was seriously one of the most delicious omelets I ever had.
This recipe is a great one. Add it to your menu plans ASAP and pair it with a pale ale while you are at it. It will really cut through the spiciness in the salsa verde!
Yields 1 3-egg omelet
10 minPrep Time
7 minCook Time
17 minTotal Time
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Ingredients
- 5 tomatillos, husked and washed
- 1 jalapeno pepper, stemmed, seeded and chopped
- 1/4 cup chopped onion
- 4 cloves of garlic
- 1 teaspoon lime juice
- 1/4 teaspoon fine sea salt
- pinch of black pepper
- 1/2 cup corn kernels
- 1/2 cups black beans
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- salt and black pepper
- 3 eggs
- 1/2 teaspoon everyday seasoning or seasoned salt
- 3/4 cup baby arugula
- 4 ounces fully-cooked flank steak, cut into cubes (optional)
- 1/2 of an avocado, pitted, peeled and cut into cubes
- 1 tablespoon cotija or queso fresco cheese
- Additional Toppings: sour cream, chopped cilantro, hot sauce
Instructions
- Add all ingredients for the salsa verde to the bowl of your food processor. Pulse until the ingredients are broken up and a salsa comes together. Add more lime juice as needed. Transfer to an airtight container and refrigerate. Makes 1 cup.
- In a small bowl, toss the corn kernels, black beans, lime juice, cilantro and salt and black pepper together. Set aside.
- Preheat a medium omelet pan or nonstick skillet over medium heat. Spray with a nonstick spray.
- In a small bowl, whisk together the eggs and everyday seasoning. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set and the bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate. If you find that the bottom is browning to quickly and the eggs haven't begun to set on top, reduce the heat and cover until the eggs are cooked to your liking.
- On half of the omelet, layer arugula, flank steak, avocado, corn and bean salsa and cotija cheese. Drizzle with salsa verde and cover with the other half of the omelet. Serve with additional toppings and enjoy immediately!
Notes
When I make myself an omelet, I usually use whatever leftovers I have on hand to fill it. This is where the flank steak comes in to play. Feel free to substitute another protein or eliminate it all together!
