Southwestern Omellete

Southwestern Omelette

Breakfast for Dinner

I had a hearty lunch today and wanted a light dinner….but not too light. Pasta again? naw….eggs it is. There is a standard recommendation that no one should eat more than 4 eggs a week, especially if you are a fan of the yolks. The yolks are pure fat and cholesterol, but the whites are pure protein. The last time I had eggs was last week so I was due for my rationing. I also like eating the yolks, but for those that are more health-conscious than I am, feel free to use egg whites.

The flavor comes from the veggies. I used leftover sauteed potatoes, red pepper, a hot green chili, light green pepper, onions, and a bunch of spices. I used the Adobo spice mixture for this dish, also. It’s my new addiction…or at least obsession. What would have made this dish shine would have been some lime juice.

The leftover veggies would also be great with some rice or flour tortillas. Hmmm….lunch tomorrow…

Southwestern Omelette

SOUTHWESTERN OMELETTE

3 eggs
1 red pepper, cubed
1/4 onion, sliced
1 hot green pepper, chopped
1 1/2 tsp Adobo con Pimiento
1/4 cup black beans
1 potato, thinly sliced
3 plum tomatoes (diced) from a jar with a little juice
2 tsp vegetable oil
1 tbsp butter
salt and pepper

1. Heat oil and butter in saucepan. Add onions and reduce heat to medium.

2. When onions become translucent, add peppers and potatoes and stir to coat.

3. Add salt, pepper, and half of the Adobo.

4. While the peppers are cooking, beat three eggs in a bowl. Set aside.

5. When peppers start to become a little soft, add the tomatoes and tomato juice. Stir.

6. While vegetables are cooking, melt a small tab of butter on a skillet. When melted, add the eggs. Do not touch the eggs. When the sides of the eggs start to come away from the pan, and the top of the omelette is a little cooked, use a spatula to flip the omelette on the other side. Put heat on low.

7. Add the black beans to the vegetable mixture and simmer for a few minutes. Add remaining Adobo.

8. Remove the skillet with the omelette from heat when cooked to desired consistency.

9. When vegetable mixture cooks down to a thicker consistency, remove from heat.

10. Serve omelette with a generous portion of vegetables.