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1
Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper.
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2
Roast until browned, about 45 minutes.
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3
Puree in a blender with the cilantro, thinning with water as needed.
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4
Season with salt.
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5
Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes.
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6
Transfer to a paper-towel-lined plate.
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7
Stir the cumin, cayenne and paprika into the drippings in the skillet.
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8
Add the beans and saute until soft, about 5 minutes.
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9
Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes.
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10
Transfer to a bowl.
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11
Whisk the eggs and milk in another bowl.
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12
Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter.
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13
Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath.
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14
Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center.
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15
Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute.
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16
Repeat with the remaining butter, egg mixture and fillings to make another omelet.
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17
Top with the tomatillo sauce and garnish with the crema and tomato.
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18
Photograph by Stephanie Foley
