Open-Faced Southwestern Veggie Bowl Omelette

Want a fast breakfast idea or easy lunch inspiration? This Open-Faced Southwestern Veggie Bowl Omelette is filled with organic corn, black beans, salsa, organic potatoes and a pinch of chili powder to turn up the heat! Ready in less than 10 minutes. 

Have you ever made an open-faced omelette before? Traditionally, the omelette is filled with all sorts of delicious veggies, meats, and cheese and then folded over. The skills for creating the perfect folded omelette can be intimidating; we always manage to break our folds. The solution? This easy breakfast omelette recipe filled with all of the best southwestern flavors.

Instead of worrying about flipping and folding, you just place a lid over your pan and let the eggs do their thing. The extra special flavors in this breakfast recipe come from the Southwestern Veggie Bowl that is made with organic corn, tangy salsa, black beans and a pinch of chili powder turn up the heat. Plus, organic russet potatoes for a little extra staying power.

The best part about an omelette is that you have a base recipe and can then change up the fillings.

The base recipe:

2-3 large eggs

2-3 tbsp milk of choice

salt and pepper, if desired.

From there, you can let your heart run wild with the fillings. Instead of using our Southwestern Veggie Scramble Bowl, you could opt for the Turkey Sausage Scramble Bowl or the Uncured Bacon and Eggs Scramble Bowl. The combination of our one of our scramble bowls, plus the base recipe is a sure fire way to get in a boost of protein to start the day!

Serve the omelette with your favorite sides such as fresh fruit, avocado, or even hashbrowns. You can even cook this up and take it with you for meal prep at work. No matter what, it’s a winning start to the day!

Open-Faced Southwestern Veggie Bowl Omelette Ingredients:

2 large eggs

2 tbsp milk of choice

salt & pepper, as desired

1 Southwestern Veggie Bowl 

sliced avocado, optional

fresh cilantro, optional

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Open-Faced Southwestern Veggie Bowl Omelette

Want a fast breakfast idea or easy lunch inspiration? This Open-Faced Southwestern Veggie Bowl Omelette is filled with organic corn, black beans, salsa, organic potatoes and a pinch of chili powder to turn up the heat! Ready in less than 10 minutes. 

Course Breakfast

Keyword Southwestern Veggie Bowl

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 meal

Ingredients

• 2 large eggs
• 2 tbsp milk of choice
• salt & pepper as desired
• 1 package Southwestern Veggie Bowl
• avocado optional
• cilantro optional

Instructions

• Whisk together eggs, milk and salt/pepper.
• Heat a non stick skillet over medium heat.
• Pour eggs into the pan and cover.
• Cook for approximately 3-4 minutes or until the top is almost set.
• While eggs are cooking, heat your Southwestern Veggie Bowl.
• Just before the eggs are set, place the southwestern veggie bowl ingredients onto the omelette.
• Cover and allow to finish cooking.
• Served topped with fresh sliced avocado and cilantro, if desired.

Notes

*You can also swap egg whites for whole eggs to reduce the amount of fat.