Start your day off right with this delicious southwestern rolled omelet!
SOUTHWESTERN ROLLED OMELET
6 large eggs
1 cup whole milk
1/4 cup flour
1 yellow onion (diced)
1 jalapeno (minced)
1 teaspoon dried oregano
15 .5 ounce can black beans (drained and rinsed)
2 tablespoons olive oil
salt and freshly ground black pepper
1 cup shredded Monterey jack cheese
avocado (to serve)
sour cream (to serve)
pico de gallo (to serve)
Preheat oven to 375°F. Spray a quarter sheet tray with cooking spray then line it with parchment paper. Let the parchment hang slightly over the short ends of the tray so you can grab it when rolling later. Spray the bottom and sides of parchment with nonstick cooking spray then set aside.
In a mixing bowl, whisk together the eggs, milk and flour. Season with 1 teaspoon of salt and freshly cracked pepper. Pour into the sheet tray and bake for 15-18 minutes, until just set.
In the meantime prepare the filling. Place a medium sauté pan over medium heat. Add 2 tablespoons of olive oil followed by the onions. Season with salt and pepper then cook, stirring occasionally for about 3-5 minutes. Add in the jalapenos and oregano and cook for a minute more.
Add in the black beans and mix, smashing the beans with the back of a fork as you combine everything. Remove from heat and set aside.
Remove the omelet from the oven and spread the black bean mixture evenly over the omelet. Sprinkle the cheese over the top then begin to roll, starting with the short end. Roll then lift out on to a cutting board, seam side down. Slice into 4 pieces and serve garnished with avocado, sour cream and pico de gallo.