Navajo Omelet

• eggs↗3
• water↗2 tablespoons
• cheese, shredded, divided use↗1⁄2 cup
• onion, chopped in 1/2-inch pieces↗1⁄4 cup
• sliced olives↗2 -3 tablespoons
• large pieces chopped tomato1⁄4 cup
• kidney bean, warmed↗1⁄4 - 1⁄2 cup
• sour cream↗2 tablespoons
• salsa

Step-by-step instructions

1. 1

   Whip the eggs with the water and pour into a 7" cast iron skillet (or other heavy skillet) heated to medium high heat.

2. 2

   As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.

3. 3

   While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.

4. 4

   Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).

5. 5

   Top with dollops of sour cream & salsa.

6. 6

   ENJOY!