The chefs at bistroMD have created this unique, black bean omelet recipe that can easily be made using ingredients you may already have in your kitchen. This southwest-style omelet is a great way to kick start your day and hit your daily protein goal. The egg whites deliver protein and nutrients, while the black beans add fiber and iron to help you feel energized and full all morning. Serve with roasted sweet plantains, top with fresh salsa, and enjoy!

Black Bean Omelet Recipe

Serves 1 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Omelet Ingredients:

• 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

Filling Ingredients:

• 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

Fresh Salsa Ingredients:

• 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

*You can also use store bought salsa

Serve with ready-made roasted sweet plantains
(Found in the frozen section of Whole Foods Market stores)

Directions:

First, mix the fresh salsa ingredients in a bowl and blend by hand. Thoroughly cover and refrigerate. You may also use store bought salsa and skip this step.

Next, prepare the omelete filling. 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). Set aside.

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.

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.