Add diced red onions followed by diced jalapenos and sauté until onions are translucent.
Pour beaten eggs over onions and cook lightly for 1-2 minutes.
Add cheese, ground beef, corn, black beans, green onions, tomatoes, and crushed nacho chips.
Cook the bottom until golden brown and flip half of the omelette to cover the filling.
Remove from heat.
Top with the same ingredients in the filling and garnish with sour cream, salsa, and cilantro.
Serve with a lime wedge and enjoy!
Notes
This recipe is a great way to use up the leftover ground meat and toppings the next day. You can easily leave out the meat if you’re vegetarian or swap out some toppings for others.Start with a small enough skillet to shape the omelette. If you have an omelette pan, all the better! Three eggs provide the perfect amount of volume. Now you don’t want to overfill the omelette with ingredients, otherwise, it’ll fall apart and you’ll have trouble folding it.The pan needs to be well-oiled. You don’t want the egg to stick! Once you’ve poured the egg into the skillet, leave it be. You want the edges to set a little. Keeping the skillet at a good medium temperature will also allow the egg to cook evenly on the bottom without burning.When it’s time to flip, I like to use a rubber spatula since it’s easier to manipulate and slide under the omelette. The flip itself should be performed gently rather than in one quick action.