Mindful Sodexo 
Black bean, roasted corn and jalapeno omelet with roasted potatoes, salsa, guacamole and lite sour cream
Nutrition Facts:
Calories: 180, Carbs: 22 g , Protein: 15 g , Fat: 4.5 g , Sat. Fat: 1 g , Sodium: 460 mg , Fiber: 4 g
Prep Time: 15 to 20 minutes Cook time: 30 to 35 minutes Yield: 4 servings; 1 omelet with 1/2 cup potatoes per serving Difficulty level: Intermediate
Southwestern Omelet & Roasted Potatoes
Ingredients
Prepare
- 1/2 cup Charred Corn and Black Bean Salsa
- 2 cups cholesterol-free egg substitute
- 6 tablespoons chopped cilantro
- 4 teaspoons finely chopped jalapeno
- 1 teaspoon lime zest
- 1/4 cup guacamole
- 4 teaspoons light sour cream
- 1/2 cup pico de gallo, storebought or homemade
- 12 ounces Seasoned Breakfast Potatoes
- 1. Preheat an 8" omelet pan over medium heat. Coat with vegetable oil spray (not listed).
- 2. Add 1/2 cup liquid egg substitute.
- 3. Top the eggs with 1 1/2 tablespoons cilantro, 1 teaspoon jalapeno and 1/4 teaspoon lime zest. Stir lightly with spatula.
- 4. Lift the eggs to allow the uncooked portion of the egg to run below the vegetables.
- 5. Add 2 tablespoons of warm corn and bean salsa and continue cooking the omelet for 1 to 2 minutes until the eggs are very firmly cooked. Fold the omelet over into a half-moon and transfer to the center of a plate.
- 6. Repeat steps 1 through 5 until all the omelets are made. Top each omelet with 1 tablespoon guacamole, 1 teaspoon sour cream, and 2 tablespoons pico de gallo.
- 7. Serve each omelet with 1/2 cup Mexican breakfast potatoes and enjoy immediately!
Charred Corn and Black Bean Salsa (makes 4 cups)
- 1/2 cup thawed frozen corn
- 1/4 cup chopped red onion
- 1 tablespoon lime juice
- 1/2 cup chopped Roma or plum tomato
- 2 cups low sodium black beans, drained and rinsed
- 1 tablespoon finely chopped jalapeno
- 1/4 cup finely chopped green bell pepper
- 1 tablespoon chopped cilantro
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt-free Southwest seasoning blend
- 1. Preheat the oven to 450 degrees Fahrenheit and spray a baking sheet with nonstick vegetable oil spray. Spread the corn and onions in a single layer on the baking sheet and roast for 10 to 15 minutes at 450 degrees Fahrenheit or until corn is slightly browned.
- 2. Combine the roasted corn and onions with the remaining ingredients and mix well. Keep warm until ready to use or cool quickly, cover, and keep in the refrigerator for up to 3 days until ready to use.
Seasoned Breakfast Potatoes
- 20 ounces quartered red potatoes (about 6 potatoes)
- 1 teaspoon canola oil
- 1/4 cup chopped yellow onion
- 1 teaspoon finely chopped garlic
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chopped cilantro
- 1. Place the potatoes in a steamer basket or microwave and steam them for 5 minutes until barely tender. Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with nonstick vegetables spray.
- 2. Heat the oil in a skillet over medium heat. Add the onions and cook for 3 to 5 minutes until soft.
- 3. Add the garlic and cook for 30 seconds or until fragrant.
- 4. Add the potatoes, salt, cayenne pepper, chili powder, paprika and cumin. Toss to evenly coat the potatoes and cook for 2 to 3 minutes, stirring occasionally to prevent burning.
- 5. Transfer the potatoes to the baking sheets and spread them out in a single layer.
- 6. Roast the potatoes for 15 to 20 minutes at 400 degrees Fahrenheit until tender and golden. Turn the potatoes once halfway through cooking process to promote even cooking.
- 7. Add cilantro and toss until well combined and keep warm until ready to use.
