Heuvos Rancheros Omelette

This omelette style of ranchers eggs is packed full of protein and fibre for a heathy breakfast or meal any time of day!

DifficultyBeginner

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Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Chili
 1 lb (500 g) extra lean ground beef
 1 small onion, diced
 3 tbsp (45 mL) chili powder
 1/2 tsp (2 mL) each salt and pepper
 1 can (28 oz) diced tomatoes, drained
 1 cup (250 mL) frozen corn
Refried beans
 1 19 fl oz can white kidney beans
 1/4 tsp (1 mL) each salt and pepper
Omelette
 8 eggs
 1 tbsp (15 mL) water
 1/4 tsp (1 mL) each salt and pepper
 1 tbsp (15 mL) butter, divided

1

Enjoy with: corn tortillas salsa, sour cream, feta cheese, avocado and cilantro, sriracha and green onions.

Chili
2

In a large stock pot cook beef on medium-high heat for 8 minutes, breaking the beef apart with the back of a wooden spoon as you cook. Stir in onion, chili powder, salt and pepper, and cook for 2 minutes longer. Stir in canned tomatoes and corn. Bring to a simmer and cook stirring for 10 minutes.

Refried beans
3

Drain beans and reserve 2 tbsp (30 mL) of the liquid. Heat beans, reserved liquid, salt and pepper in a small microwaveable bowl. Microwave on high for 2 minutes. Place beans in a food processor or blender and pulse for 30 seconds or until the beans make a smooth mixture.

Omelette
4

In a medium-sized bowl, whisk together eggs, water, salt and pepper. Heat half of the butter in a 10-inch (25 cm) nonstick skillet set over medium heat. Pour in one third of the egg mixture, swirling to coat bottom of pan.

5

Cook for 2 minutes or until eggs have set. Flip over and cook for 30 seconds or until eggs are fully set. Repeat with remaining egg mixture three more times to make 4 omelettes.

Huevos Rancheros
6

Top omelette with refried beans and smother omelette with chili. Sprinkle with toppings of your choice.

Ingredients

Chili
 1 lb (500 g) extra lean ground beef
 1 small onion, diced
 3 tbsp (45 mL) chili powder
 1/2 tsp (2 mL) each salt and pepper
 1 can (28 oz) diced tomatoes, drained
 1 cup (250 mL) frozen corn
Refried beans
 1 19 fl oz can white kidney beans
 1/4 tsp (1 mL) each salt and pepper
Omelette
 8 eggs
 1 tbsp (15 mL) water
 1/4 tsp (1 mL) each salt and pepper
 1 tbsp (15 mL) butter, divided

Directions

1

Enjoy with: corn tortillas salsa, sour cream, feta cheese, avocado and cilantro, sriracha and green onions.

Chili
2

In a large stock pot cook beef on medium-high heat for 8 minutes, breaking the beef apart with the back of a wooden spoon as you cook. Stir in onion, chili powder, salt and pepper, and cook for 2 minutes longer. Stir in canned tomatoes and corn. Bring to a simmer and cook stirring for 10 minutes.

Refried beans
3

Drain beans and reserve 2 tbsp (30 mL) of the liquid. Heat beans, reserved liquid, salt and pepper in a small microwaveable bowl. Microwave on high for 2 minutes. Place beans in a food processor or blender and pulse for 30 seconds or until the beans make a smooth mixture.

Omelette
4

In a medium-sized bowl, whisk together eggs, water, salt and pepper. Heat half of the butter in a 10-inch (25 cm) nonstick skillet set over medium heat. Pour in one third of the egg mixture, swirling to coat bottom of pan.

5

Cook for 2 minutes or until eggs have set. Flip over and cook for 30 seconds or until eggs are fully set. Repeat with remaining egg mixture three more times to make 4 omelettes.

Huevos Rancheros
6

Top omelette with refried beans and smother omelette with chili. Sprinkle with toppings of your choice.

Heuvos Rancheros Omelette
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