Black Bean Omelet with Avocado Salsa Verde
Ingredients
- Omelet8 large eggs
- 1/2 tsp salt
- 1 Tbs olive oil or canola oil
- 1/2 cup Monterey jack cheese, grated
- Avocado Salsa Verde1 Haas avocado, ripe, peeled and seeded, cut into 1/2-inch dice
- 1 tomato, diced
- 2 Tbs red onion, finely chopped
- 1 tsp serrano chile, seeded and minced
- 1/2 tsp garlic, minced
- 1 Tbs fresh lime or lemon juice
- 2 Tbs fresh cilantro leaves, chopped
- Pinch of sugar
- Pinch of salt
- Black Bean Filling1 Tbs olive oil or canola oil
- 1/4 cup scallions, stemmed and chopped
- 1 Tbs garlic, minced
- 1/4 tsp cayenne
- 1 tomato, chopped
- 1 cup canned black beans, drained and rinsed
- 3 Tbs cilantro, minced
- 1/4 tsp black pepper
Directions
- Prepare the Avocado Salsa Verde by carefully combining all ingredients in a medium mixing bowl. Cover and refrigerate at least one hour before serving to allow the flavors to combine.
- In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated. Season to taste, set aside, and keep warm.
- In a bowl, beat the eggs and salt. Heat an 8-inch skillet over medium-low heat and add the oil. Pour in ¼ of the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are nearly set, sprinkle ¼ of the bean mixture over one side; sprinkle with 2 tablespoons grated cheese. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted.
- Repeat this until all four omelets are ready. Serve each omelet with a ½ cup of the Avocado Salsa Verde.
Nutrition Facts
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