Recipe of the Week: Huevos Rancheros Omelette

Ingredients

Chili:

• 1 lb. extra lean ground beef

• 1 small onion, diced

• 3 tbsp chili powder

• 1/4 tsp salt

• 1/4 tsp pepper

• 28-oz. can diced tomatoes, drained

• 1 cup frozen corn

Refried Beans:

• 19-oz. can white kidney beans

• 1/4 tsp salt

• 1/4 tsp pepper

Omelette:

• 8 eggs

• 1 tbsp water

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tbsp butter, divided

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

Preparation

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

Refried Beans: Drain beans and reserve two tbsp of the liquid. Heat beans, reserved liquid, salt and pepper in a small microwaveable bowl. Microwave on high for two minutes. Place beans in food processor or blender and pulse for 30 seconds or until beans are smooth.

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

Cook for two 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 four omelettes.

Huevos Rancheros: Top omelette with refried beans and smother with chili. Sprinkle with toppings of your choice.
Preparation time: 20 minutes; total time: 50 minutes.

Makes four servings, 498 calories each.

- Canadian Food Focus