Preparation

For the filling:

• 将橄榄油和培根用中火放在沉重的煎锅中，然后煮至培根变成褐色但不酥脆，约2分钟。搅拌辣椒片，洋葱，大蒜，牛至，小茴香和少许盐。盖上盖子，将热量降低到低点，然后煮至洋葱变软和金色，约10分钟。搅拌豆子和另一个捏盐，盖上锅盖，然后煮沸以加热。您应该有大约1/2杯填充。调整调味料并预留。继续准备煎蛋卷。
  

For the omelet:

• In a medium bowl, whisk together the eggs, water, salt, pepper, and herbs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan.
• When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.
  
• As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)
• 均匀地撒奶酪，在煎蛋卷边缘留下很少的边缘。添加其他填充成分，然后使用刮铲将其轻轻压入凝亚搏手机版官方乳中，以将填充物掺入煎蛋卷中。
• With the spatula, lift one-third of the omelet and fold it over the center like a business letter.
• Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

For the garnish:

• Garnish with the sour cream, avocado, salsa, and chopped cilantro.