Black Bean Omelet with Avocado Salsa Verde

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.

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Ingredients

Bean filling

  • 2 Tbsp. olive oil
  • 1/4 cup scallions, stemmed and chopped
  • 1 Tbsp. garlic, minced
  • 1/4 tsp. Cayenne
  • 1/2 cup tomato, chopped
  • 1 cup black beans, cooked or canned
  • 3 Tbsp. cilantro, minced
  • Kosher salt and ground black pepper, to taste

Omelet

  • 8 large eggs
  • 1/2 tsp. kosher salt
  • 1 Tbsp. butter
  • 1 cup Monterey Jack cheese, grated
  • 2 cups Avocado Salsa Verde (recipe follows)

Avocado Salsa Verde

  • 1 avocado, large, ripe, peeled, seeded, and cut in 1/2″ dice
  • 1 tomato, red or yellow, seeded and cut in 1/4″ dice
  • 2 Tbsp. red onion, finely chopped  
  • 1 tsp. serrano chile, seeded and minced  
  • 1/2 tsp. garlic, minced        
  • 1 Tbsp. lime or lemon, juice of    
  • 2 Tbsp. fresh cilantro leaves, chopped       
  • Sugar, large pinch
  • Salt and ground black pepper, to taste

Number of Servings : 4

Serving Size: 1/4 omelet topped with 1/2 cup salsa verde

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.

Directions

  1. 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.
  2. In a bowl, beat eggs and salt. Heat an 8-inch skillet over medium-low heat and add the butter and then pour in the 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 the ¼ of the bean mixture over one side; sprinkle with ¼ cup of grated cheese.
  3. For the avocado salsa verde: Carefully combine all ingredients and refrigerate at least 1 hour before serving to allow the flavors to marry.
  4. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with 1/2 cup of Avocado Salsa Verde.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.