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 carbohydrates 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. To download a Spanish translation of this recipe click here. Print 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 carbohydrates 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. To download a Spanish translation of this recipe click here. Directions 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 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. For the avocado salsa verde: Carefully combine all ingredients and refrigerate at least 1 hour before serving to allow the flavors to marry. 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.