Southwestern Omelet* Recipe

Prepare eggs

Crack 3 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until blended and slightly frothy.

Warm filling

Place a small nonstick skillet over medium heat and add 1 tablespoon unsalted butter. Once butter foams, add 1/4 cup rinsed black beans and warm 30–45 seconds, stirring gently. Push beans to one side of the pan and keep warm on low heat.

Cook omelet

Increase heat to medium. Add the whisked eggs to the skillet, tilting the pan so eggs coat the bottom evenly. Using a silicone spatula, gently stir the eggs for 20–30 seconds until curds just begin to form, then stop stirring and let eggs set for about 45–60 seconds until mostly set but still moist on top.

Add fillings and fold

Sprinkle 1/2 cup shredded cheddar evenly over one half of the omelet and spoon the warmed black beans on top of the cheese. Allow 15–20 seconds for cheese to soften, then use the spatula to fold the empty half over the fillings. Cook 15–30 seconds more to finish and ensure cheese melts through.

Finish and plate

Slide the omelet onto a plate. Spoon 1/4 cup fresh salsa over or alongside the omelet, add 2 tablespoons sour cream on the side or dotted on top, and garnish with 1 tablespoon chopped cilantro.

Par-cook potatoes: place diced potato in a medium pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer 4 minutes until just tender but not falling apart. Drain and pat dry thoroughly with a towel.

Sauté vegetables and potatoes: heat 2 tablespoons vegetable oil in a medium skillet over medium-high heat until shimmering. Add the diced onion (1/4 cup) and green bell pepper (1/4 cup) and sauté 2–3 minutes until translucent. Add the drained, dried potatoes and spread in an even layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then toss or flip pieces and continue cooking another 4–6 minutes until crisp and cooked through.

Season and finish: sprinkle 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper over the potatoes. Toss to coat and cook 30–60 seconds more. Taste and adjust seasoning. Keep warm until plating alongside the omelet.

Preheat oven to 425°F (220°C). Line a small sheet pan with parchment.

Combine dry ingredients: in a bowl, whisk 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon granulated sugar, and 1/4 teaspoon kosher salt until evenly mixed.

Cut in butter: add 2 tablespoons cold cubed unsalted butter to the dry mix. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-size bits of butter remaining.

Add buttermilk and shape: pour 1/4 cup cold buttermilk into the dry mixture and stir gently with a fork until just combined. Do not overwork. Turn the dough onto a lightly floured surface, pat to about 3/4-inch thickness, and use a round cutter or glass to cut one biscuit (about 2.5–3 inches).

Bake: place biscuit on prepared pan about 1 inch apart and bake in preheated oven 12–14 minutes until risen and golden brown.

Finish: remove from oven and brush the top with 1/2 teaspoon melted butter. Let rest 2 minutes before serving with the omelet and home fries.