Huevos Rancheros Omelette

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This omelette style of ranchers eggs is packed full of protein and fibre for a healthy breakfast or meal any time of day!

Huevos Rancheros Omelette

Ingredients:

Chili:

• 1 lb (500 g) Extra Lean Ground Beef
• 1 small onion, diced
• 3 Tbsp (45 mL) chili powder
• 1/2 tsp (2 mL) EACH salt and pepper
• 1 can (28 oz/796 mL) diced tomatoes, drained
• 1 cup (250 mL) frozen corn

Refried Beans:

• 1 can (19 oz/540 mL) white kidney beans
• 1/4 tsp (1 mL) EACH salt and pepper

Omelette:

• 8 eggs
• 1 Tbsp (15 mL) water
• 1/4 tsp (1 mL) EACH salt and pepper
• 1 Tbsp (15 mL) butter, divided

Enjoy with: corn tortillas salsa, sour cream, feta cheese, avocado and cilantro, Sriracha and green onions.

Directions:

1. Chili: In a large stock pot cook beef on medium-high heat for 8 minutes, breaking the beef apart with the back of a wooden spoon as you cook. Stir in onion, chili powder, salt and pepper, and cook for 2 minutes longer. Stir in canned tomatoes and corn. Bring to a simmer and cook stirring for 10 minutes.
   
2. Refried Beans: Drain beans and reserve 2 Tbsp (30 mL) of the liquid. Heat beans, reserved liquid, salt and pepper in a small microwaveable bowl. Microwave on high for 2 minutes. Place beans in a food processor or blender and pulse for 30 seconds or until the beans are smooth.
   
3. Omelette: In a medium-sized bowl, whisk together eggs, water, salt and pepper. Heat half of the butter in a 10-inch nonstick skillet set over medium heat. Pour in one third of the egg mixture, swirling to coat bottom of pan.
   
4. Cook for 2 minutes or until eggs have set. Flip over and cook for 30 seconds or until eggs are fully set. Repeat with remaining egg mixture three more times to make 4 omelettes.
   
5. Huevos Rancheros: Top omelette with refried beans and smother with chili. Sprinkle with toppings of your choice.

Serves 4.

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