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Busboys and Poets' Oaxaca Omelet
3 large eggs
Pinch of salt to taste
1/2 cup of rinsed & drained black beans
1/2 a cup of shredded cheddar cheese
1/2 cup of pico de gallo
1 scoop of guacamole
Crack the eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add cooking spray or butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Add cheese & beans in center of the omelet. Let the omelet sit in the pan for about 10 seconds without touching.
Shake the pan to loosen omelet from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Serve immediately. Garnish with pico de gallo & guacamole. Serve with whole-wheat toast or grits.
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