The greatest thing about preparing a big pot of beans is the endless possibilities it creates for future dinners. An egg omelet stuffed with pinto beans, cheese and crunchy onion crisps topped with fresh pico de gallo is a dish made in foodie heaven that allows for the endless possibilities to turn into delicious family friendly meals.
If you’re craving breakfast for dinner with substance and lots of flavor then look no further. This is a fantastic recipe that is both satisfying and delicious. While I suggest using homemade leftover beans you can always substitute for the canned kind if you have to. The true star of this dish is the onion crisps that add crunch, flavor and take this dish to the next level so definitely don’t skip on them. Onion crisps are super easy to make. Just cut the onion in half and then slice thinly into 1/4 inch slices. Dip slices into milk then coat with seasoned flour. Fry in a skillet until golden.
Homemade pico de gallo is one of those items that is always in my fridge. It takes virtually no time to prepare and can be served so many ways. Aside from having it over eggs, pico de gallo is fabulous over chicken, fish or as a snack. I seriously love the stuff and I promise you will really love this dinner. Enjoy!
Tex-Mex Omelette with Onion Crisps
- 2 eggs
- ¼ tsp dry garlic powder
- ¼ tsp Worcestershire sauce
- salt and pepper to taste
- ¼ cup leftover beans of your choice (pinto and black are best)
- 1 tbsp shredded cheddar cheese
- homemade pico de gallo
- onion crisps
- ½ onion
- ¼ cup milk
- 2 tbsp flour
- ¼ tsp salt
- ¼ tsp paprika
- black pepper
- ½ cup canola oil
- hot sauce (optional)
- To prepare the onion rings slice the onion into ¼ inch thin slices breaking up the pieces so they don't stick to each other. Set a bowl with milk and another with flour mixed with salt, paprika and black pepper.
- Heat canola oil in a cast iron skillet, dip onion slices into milk first then transfer to a bowl with flour. Dredge in flour mixture shaking off the excess. Fry the onions until golden brown, transfer to a paper towel lined plate. Season hot crisps with a little salt.
- To make the omelette whisk together eggs, garlic powder, ½ tbsp water, salt, black pepper and Worcestershire sauce.
- Heat a small (8 in) skillet over medium heat, add butter and allow to melt. Pour the egg mixture into the skillet and allow to set for about 10-15 seconds. Use a spatula to gently move the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs left. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it's not stuck anywhere, then use a quick flick of the wrist to flip the omelet back into the pan. Let it set for a few seconds, then scoot it off the pan onto a plate.
- Add beans, shredded cheese and some onion crisps onto half of the omelette. Fold the other half over. Top with pico de gallo and more onion crisps. Serve with your favorite hot sauce.