Mexican puffed omelet

Omelette

• 30 ml (2 tbsp.) Unbleached all-purpose flo⁹ur
• 1/2 teaspoon (2.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) chili seasoning
• 8 eggs
• 3/4 cup (180 ml) milk
• 50 g (1/2 cup) grated cheddar cheese
• 

Salsa

• 1 avocado, diced
• 1 tomato, diced
• 2 green onions, chopped
• 1 can (398 ml (14 oz.) Black beans, rinsed and drained
• 50 g (1/2 cup) grated cheddar cheese
• 30 ml (2 tbsp.) Olive oil
• 15 ml (1 tbsp.) White or red wine vinegar
• 1 ml (1/4 teaspoon) ground cumin
• Sour cream, to taste

• Omelette

  1. Place the grill at the center of the oven. Preheat the oven to 165 ° C (325 ° F). Butter a 9-inch (23-cm) non-stick ovenproof skillet.
  2. In a small bowl, combine the flour, baking powder and chili seasoning. Salt and pepper.
  3. In another bowl, whisk the eggs with the flour mixture. Stir in the milk and cheese. Pour the mixture into the pan.
  4. Bake for 20 to 25 minutes or until the edge of the omelet begins to brown and is no longer shaky. Let cool.

  Salsa

  5. Meanwhile, in a bowl, combine all the ingredients except the sour cream.
  6. When ready to serve, slide the omelet onto a serving plate. Spread sour cream and top with half the salsa. Serve with tortillas and the rest of the salsa.