Prep: 20 minutes
Cook: 57 minutes
Yield: 4 servings
Ingredients
For the Sauce
1 pound of husked, rinsed and quartered tomatillos
1 medium quartered Vidalia onion
1 halved jalapeno pepper
2 tablespoons of extra-virgin olive oil
Freshly ground black pepper and Kosher salt
1 small bunch of fresh cilantro
For the Omelets
1 link of Mexican chorizo casing removed
1/2 teaspoon of ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup of drained and rinsed mixed canned beans (pinto, cannellini and/or black beans)
Freshly ground black pepper and kosher salt
1 chopped green bell pepper
8 large beaten eggs
1 tablespoon of milk
1 tablespoon of unsalted butter
1/2 cup of shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 seeded and chopped plum tomato, for garnish
Directions
Making the sauce: Firstly preheat the oven to 400 degrees F. Then toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. After that roast until browned, for about 45 minutes. Then puree in a blender with the cilantro, thinning with water as needed and season with salt.
In the meantime, prepare the omelet: First cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4-5 minutes. Then transfer to a paper towel-lined plate. After that stir the cumin, cayenne and paprika into the drippings in the skillet and add the beans and saute until soft, for about five minutes. Then season with salt and black pepper, and then add the bell pepper and cook one to two more minutes and after that transfer to a bowl.
Next, whisk the eggs and milk in another bowl. Then wipe out the skillet, reduce the heat to medium and add half tablespoon butter and pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. After that shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Then fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook one more minute. Do the same with the remaining butter, egg mixture and fillings to make another omelet. In the end top with the tomatillo sauce and garnish with the crema and tomato. Enjoy your meal.
Next, whisk the eggs and milk in another bowl. Then wipe out the skillet, reduce the heat to medium and add half tablespoon butter and pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. After that shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Then fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook one more minute. Do the same with the remaining butter, egg mixture and fillings to make another omelet. In the end top with the tomatillo sauce and garnish with the crema and tomato. Enjoy your meal.
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