Vegetarian Taco Omelet

Transform your breakfast routine into a fiesta with this vibrant Vegetarian Taco Omelet—a protein-packed, flavor-filled dish perfect for any time of day! This easy recipe combines fluffy eggs with sautéed bell peppers, red onion, black beans, and corn, all seasoned with bold taco spices. Gooey melted Mexican cheese adds richness, while optional garnishes like fresh cilantro, salsa, and creamy avocado take it to the next level. Ready in just 20 minutes, this one-pan marvel is an excellent choice for a quick, satisfying meal that’s bursting with zesty Tex-Mex flair. Perfect for vegetarians and anyone craving a hearty, delicious breakfast taco-inspired treat without the tortilla!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces large eggs
• 2 tablespoons milk
• 0.25 cup bell pepper (chopped, any color)
• 0.25 cup red onion (diced)
• 0.25 cup canned black beans (rinsed and drained)
• 0.25 cup frozen corn (thawed or fresh)
• 0.25 cup shredded Mexican cheese blend
• 2 tablespoons cilantro (chopped, optional)
• 1 teaspoon olive oil
• 0.5 teaspoon taco seasoning
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup salsa (for topping, optional)
• 0.5 pieces avocado (sliced, optional)

Directions

Step 1

In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 2

Heat the olive oil in a non-stick skillet over medium heat.

Step 3

Add the chopped bell peppers, red onion, black beans, and corn to the skillet. Sprinkle with taco seasoning, and sauté for 2-3 minutes, or until the vegetables are softened and fragrant. Transfer the mixture to a bowl.

Step 4

Wipe the skillet clean, lower the heat to medium-low, and pour the egg mixture into the skillet. Tilt the pan slightly to ensure the eggs spread evenly.

Step 5

Cook the eggs for 2-3 minutes, or until they are mostly set but still slightly runny on top.

Step 6

Sprinkle the sautéed vegetable mixture evenly over one half of the omelet. Add the shredded Mexican cheese on top of the vegetables.

Step 7

Using a spatula, carefully fold the other half of the omelet over the filling. Gently press down to seal.

Step 8

Cook for another 1-2 minutes, or until the cheese is melted and the omelet is fully set.

Step 9

Transfer the omelet to a plate. Garnish with chopped cilantro, if desired, and serve with salsa and avocado slices on the side.

Nutrition Facts

Serving size	(577.2g)

Amount per serving	% Daily Value*
Calories	852.8

Total Fat 61.1g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 624.8mg	0%
Sodium 1853.0mg	0%
Total Carbohydrate 42.1g	0%
Dietary Fiber 13.6g	0%
Total Sugars 10.2g
Protein 41.4g	0%

Vitamin D 145.8IU	0%
Calcium 610.2mg	0%
Iron 5.7mg	0%
Potassium 1272.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 18.7%

Carbs: 19.1%