Huevos Rancheros Omelet

By ohioeggs  

November 10, 2016

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  • Yields: 1 Serving


¼ cup refried beans

¼ cup salsa, divided

2 eggs

2 TBSP water

Cooking Spray

2 TBSP shredded Monterey Jack or cheddar Cheese

1 TBSP minced green onions

1 TBSP minced cilantro


Mix beans and 2 TBSP salsa in small sauce pan. Cook and stir over medium heat until heated through; keep warm.

Beat eggs and water in small bowl until blended.

Coat an 8 to 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until hot. Pour in egg mixture. Gently push cooked portions from pan edges toward center with an inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moved cooked portions as needed.

When surface of eggs is thickened and no visible liquid egg remains, spread bean filling down center of omelet; sprinkle with cheese and green onions. Fold sides over filling with turner.

Slide onto plate. Top with remaining salsa and cilantro. Serve immediately.


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