Mexican Omelet with Plantain, Avocado and Mango Hash #BrunchWeek

Welcome to the second annual Brunch Week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th to celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

I am so excited that Terri invited me to be a part of Brunch Week again. Brunch is one of those meals that I don't have often, but when I do, I let myself indulge — although most of the time my indulgences include egg white omelets and lots of fruit, so I guess it's a healthy indulgence! But there is also almost always a Mimosa or Bellini involved too, and sometimes a sweet treat like coffee cake or cookies. Today is extra special. Not only is it the first day of Brunch Week, but it's also a very important holiday for us food bloggers — Cinco de Mayo! I'm killing two birds with one stone and giving you a Mexican-inspired brunch recipe. I love a good omelet filled to the brim with veggies. It's my go-to whenever I go out for brunch — so much so that I have never actually made my own. Last year, I made a frittata for the first time during Brunch Week and this year it's an omelet. Yay for new food ventures!
 
If you haven't already treated yourself to a Cinco de Mayo brunch, here you go! Now go mix up a yummy margarita to go with it and you've got yourself a fiesta!
Mexican Omelet with Plantain, Avocado and Mango Hash For the omelet 2 egg whites 1/2 tbsp milk 1 tsp lemon-lime paprika salt and pepper 1/2 tbsp olive oil 3 whole baby bella mushrooms, sliced 1 small roma tomato, diced 1 mini orange bell pepper, diced (I used the ones that our sponsor, Baloian Farms, sent!) 1/4 cup corn 1/4 cup black beans, drained and rinsed 1 handful baby spinach leaves 1 tbsp Gourmet Garden cilantro For the hash 1/2 tbsp olive oil 1/2 plantain (make sure the peel is green), diced 1/2 small avocado, diced 1/2 mango, diced Optional toppings: avocado, shredded cheese
In a small bowl, whisk together egg whites, milk, paprika, salt and pepper. Set side. Heat oil in a small pan over medium heat. Add mushrooms, tomato, pepper, corn and black beans and sauté until fragrant. Add the spinach and sauté until wilted. Stir in cilantro. Pour egg mixture over the veggies, allowing it to cover the entire surface of the pan. Let sit until the edges begin to brown. Use your OXO Flip & Fold Omelet Turner (Wait, what? You don't have one? Ok fine, use a regular spatula if you don't...and enter the giveaway for a chance to win one!) to gently lift the rim of the edge all the way around.  Remove from heat.  Using the spatula, lift one side and flip it over to cover the other half of the omelet. Gently lift the omelet out of the pan and onto a plate. To make the hash, heat oil in another small pan over medium-high heat. Add plantains. Sauté until browned. Remove from pan and add to a small bowl along with avocado and mango. Season with salt, pepper, cilantro and lime juice and mix well. Here are 31 more brunch recipes from some of my blogging buddies. After this week, you're going to want to make brunch everyday! And that's not all...we've got a giveaway for some really awesome prizes! Enter the rafflecoptrr giveaway here! Beverages:

• Frozen Peach Bellini from Love and Confections
• Raspberry Tequila Sunrise from The Spiffy Cookie
• Mango Mimosa from My Catholic Kitchen
• Pineapple Peach Mimosa from Big Bear's Wife
• Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Eggs:

• Corn Souffle from Hungry Couple
• Polenta Cakes with Crab & Eggs from Foxes Love Lemons
• Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
• Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
• Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
• Veggie and Scalloped Potato Frittata from Hip Foodie Mom
• Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
• Frittata Muffins from Jane's Adventures in Dining

Main Brunch Dishes:

• Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
• Spinach & Mushroom Quiche from Real Housemoms
• Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Sides:

• Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
• Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
• Strawberry Lemon Crepes from Food Faith Fitness
• Carrot Cake Steel Cut Oatmeal from It's Yummi!
• Banana Bacon Pancakes from Eat Your Heart Out
• Raspberry Oatmeal Pancakes from Healthy.Delicious.
• Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
• Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
• Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
• Banana Coconut Milk Pancakes from Chocolate Moosey
• Pumpernickel Bagels from Jen's Favorite Cookies

Brunch Fruit and Vegetables:

• Honeycrisp and & Carrot Waldorf from The Vintage Cook
• Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts:

• Greek Yogurt Chocolate Cake from Roxana's Home Baking
• Simple Oatmeal Cookie Jam Bars from Chelsea's Messy Apron

Disclaimer: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.