Creamy Jalapeno Beef Fajita Omelet Recipe

Serves 1 | Finish in 18 minutes
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While dad sleeps in this Father’s Day, invite the kids into the kitchen to help whip up this southwestern-inspired omelet. Hearty yet healthy, this easy breakfast recipe will get any guy powered up for whatever other special events are planned in his honor.

Ingredients

Cooking spray 
1/4 cup canned black beans that are rinsed and drained
1/4 cup fresh or frozen corn kernels
4 grape tomatoes halved lengthwise
1/4 red bell pepper seeded and cut into ¼” thick rings
1/4 small sweet onion cut into ¼” thick slices and rings separated
½ fresh jalapeno pepper cut into ¼” rings
2 oz. precooked and seasoned beef fajita strips
1/4 tsp. salt
4 large egg whites (or ½ cup of egg whites from carton)
1 large egg
1 Tbsp. Litehouse® Instantly Fresh Cilantro
1 Tbsp. Litehouse® Instantly Fresh Red Onion
1/4 cup Litehouse® Jalapeno Ranch dressing

Directions

Spray medium skillet with cooking spray and add black beans, corn, grape tomatoes, red bell pepper, sweet onion, jalapeno pepper, and beef fajita strips. Sauté over medium-high heat for 3 to 4 minutes or until ingredients are heated through and vegetables have soft-crisp. Remove from heat for use later. Combine salt, egg whites and egg in medium bowl, breaking yolk and combining with a whisk. Coat omelet-sized nonstick skillet with cooking spray and bring to medium heat. Pour egg mixture into skilled let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula, permitting uncooked egg to flow underneath. Sprinkle cilantro and red onion on top. Cook approximately 3 minutes; carefully flip omelet and cook for another minute. Spoon vegetable, beef and bean mixture onto one side of omelet, reserving a red pepper ring and jalapeno for garnish. Carefully loosen omelet with a spatula; fold in half over filling. Slide omelet onto a plate with reserved veggies.


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