Baja California Omelet Recipe

Combine the roasted poblano (about 1/2 large, peeled and seeded), Greek yogurt, sour cream and lime juice in a blender or food processor.

Blend until very smooth. If mixture is too thick to drizzle, add up to 1 tsp water and blend again to reach a pourable consistency.

Taste and season with 1/8 tsp salt. Transfer to a small bowl and refrigerate while you make the filling and omelet.

Drain and rinse 1/2 cup canned black beans. Lightly mash half of the beans with the back of a spoon so they’re slightly creamy but still chunky.

Thinly slice or tear roasted poblano (the 1 large used for rajas). Measure about 1/3 cup rajas; reserve remaining for the sauce if needed.

Heat a nonstick skillet over medium heat. Add 1 tsp vegetable oil and 1/4 cup chopped yellow onion. Sauté until translucent, about 3 minutes.

Add 1 minced garlic clove and 1/4 cup corn kernels; cook 30–45 seconds until fragrant and corn is warmed.

Stir in the mashed/whole black beans, sliced poblano rajas, 1/4 tsp cumin and 1/4 tsp chili powder. Cook 1–2 minutes to combine and warm through.

Finish with 1/2 tbsp lime juice, 1/4 tsp salt and 1 tbsp chopped cilantro. Remove filling from the skillet and keep warm.

In a medium bowl, whisk together 3 large eggs, 2 tbsp whole milk, 1 tsp kosher salt and 1/4 tsp black pepper until homogenous and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and 1/2 tsp neutral oil; swirl to coat the pan and melt butter without browning.

Pour the beaten eggs into the skillet and let sit undisturbed for about 20–30 seconds until edges begin to set.

Gently push set edges toward the center with a silicone spatula, tilting the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly moist, about 1–2 minutes.

Scatter half of the shredded Monterey Jack (about 1/4 cup) evenly over one half of the omelet.

Spoon the warm bean/rajas/corn filling (all prepared earlier) over the cheese-covered half of the omelet, spreading evenly but leaving a small margin at the edge.

Sprinkle the remaining 1/4 cup shredded Monterey Jack over the filling.

Using the spatula, fold the empty half of the omelet over the filled half to form a semicircle. Cook 30–45 seconds more to let cheese melt and fillings heat through; reduce heat if browning too quickly.

Slide the finished omelet onto a plate. Top with diced avocado (1/2 small), diced tomato (1/4 cup) and a drizzle of the poblano crema (about 2 tbsp).

Add dollops of crema fresca (2 tbsp) if you prefer extra richness, garnish with cilantro leaves and serve with a lime wedge for squeezing.

Serve immediately while hot.