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Recipe: Black Bean Omelet



Recipe: Black Bean Omelet

Black Bean Omelet

This delicious breakfast staple gets kicked up a notch with a black bean filling and fresh salsa on top.

Yield’s one serving

What you’ll need:

1/2 cup of cage free 100% egg white liquid

1/8 teaspoon of extra virgin olive oil

A pinch of sea salt and black pepper

Directions:

In a nonstick 8-inch skillet, heat the oil over medium heat. Pour the egg whites into a small bowl and sprinkle in the salt and pepper. Whisk for 10 seconds, add in the egg mixture to the skillet to cover the bottom and cook the eggs for two minutes. Using a rubber spatula, flip the egg over and cook for another two minutes. Transfer to a plate and leave the omelet open.

More ingredients that you’ll need:

1/4 cup of canned organic black beans from Whole Foods

1/8 teaspoon of extra virgin olive oil

1 tablespoon of diced green pepper (1/4" x 1/4 ")

1 tablespoon of diced red pepper (1/4" x 1/4")

1 teaspoon of dice onions (1/4" x1/4”)

1/8 teaspoon of ground cumin

1/8 teaspoon of fresh chopped cilantro

A pinch of sea salt and black pepper

1/4 cup of Mexican shredded cheese

Directions:

Drain black beans and rinse with cold water. In a skillet, heat the oil over medium heat and add in the onions. Cook until the onions are clear, add in the peppers and cook for another two minutes. Add in the black beans. Continue to cook for another minute and add in the cumin, cilantro and salt and pepper. (The cheese is for the stuffing).

Fresh salsa

What you’ll need:

1 plum tomato, seeded and diced (1/4" x 1/4")

1/8 teaspoon of seeded and diced jalapeno

1/2 teaspoon of diced onions

1/4 teaspoon of fresh squeeze lime juice

1/8 teaspoon ground cumin

1 teaspoon of fresh, chopped cilantro

Salt & pepper to taste

Directions:

Mix the ingredients in a bowl and blend by hand. Thoroughly cover and refrigerate.

To assemble your delicious omelet, place the black bean mixture on the first half of the omelet and add the cheese to it. Then fold the other half of the omelet over the beans and cheese. Place the salsa on top of the folded omelet and serve with roasted plantains. Note: Roasted sweet plantains can be bought in the frozen section of Whole Food stores.

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