Looking for a protein-packed breakfast with a Mexican twist? This Mexican omelette with Ozganics Salsa is the perfect way to start your day! Eggs are a fantastic source of protein and essential nutrients, while black beans bring added fiber, supporting digestion and heart health. Topped with Ozganics Salsa, this flavorful dish is quick, nutritious, and bursting with vibrant Mexican spices—ideal for a morning energy boost or a light lunch.

Ingredients

• 6 large organic free range eggs
• 1 cup corn kernals (frozen or fresh)
• 400g black beans, drained and washed well
• 1/2 red capsicum, finely diced

• 1 jar of Ozganics Mild or Medium Salsa
• Lime
• Coriander
• Chilli Pepper (optional)

Method

1. In a medium bowl, crack the eggs and whisk well. 

2. In a medium pan, over a high heat, add the corn kernels and pan fry until they are charredIn a new pan on a medium heat, add the whisked eggs to create the omelette.

3. With a spatula, push the edges of your omelette toward the centre of the pan and tilt the pan so the uncooked eggs move to the edge. Repeat until the eggs are somewhat set but still a little soft in the centre, about 6 minutes.

4. Add the corn kernels and black beans to one half of the omelette and carefully fold one side over to create a half moon shape.

5. Serve your omelette with lashings of Ozganics Mild Salsa, lime, coriander and chilli pepper