Black Bean Omelet
with Avocado Salsa Verde
Created by The Culinary Institute of America as an industry service for The Northarvest Growers Association.
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.
| Ingredients | Amount |
|---|---|
| Bean filling | |
| Olive oil | 2 Tbsp. |
| Scallions, stemmed & chopped | ¼ cup |
| Garlic, minced | 1 Tbsp. |
| Cayenne | ¼ tsp. |
| Tomato, chopped | ½ cup |
| Black beans, cooked | 1 cup |
| Cilantro, minced | 3 Tbsp. |
| Kosher salt and pepper | to taste |
| Eggs | 8 ea. |
| Kosher salt | ½ tea. |
| Butter | 1 Tbsp. |
| Jack cheese, grated | 1 cup |
| Avocado Salsa Verde | |
Method
- 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, the 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 grated cheese.
- Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with a dollop of Avocado Salsa Verde.
Yield: 4 portions