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Southwestern Omelet with Quick Salsa Verde

Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 1 3-egg omelet


Salsa Verde

  • 5 to matillos 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

Southwestern Omelet

  • 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


Salsa Verde

  • 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.

Southwestern Omelet

  • 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!


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!