Check out this delicious southwestern-style breakfast. It’s packed with protein and a perfect start to a great day. This omelet is also a great vegetarian option.
- 1 can (14–16oz) black beans, drained
- Juice of 1 lime
- 1⁄4 tsp cumin
- Hot sauce
- 8 eggs
- Salt and black pepper to taste
- 1⁄2 cup feta cheese, plus more for serving
- Pico de Gallo or bottled salsa
- Sliced avocado (optional)
Step By Step Instructions
Pulse the black beans, lime juice, cumin, and a few shakes of hot sauce in a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.
Coat a small nonstick pan with nonstick cooking spray, butter or olive oil and heat over medium heat.
Crack two eggs into a bowl and beat with a bit of salt and pepper.
Add eggs to pan, stir with spatula and lift the cooked egg on the bottom to allow raw egg to slide under.
When the eggs have all but set, spoon a quarter of the black bean mixture and 2 TBS feta down the middle of the omelet.
Use spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, using the spatula flip it over at the last second to form one fully rolled omelet.
Repeat to make four omelets. Garnish with pico de gallo, avocado slices if you like, and a bit more crumbled feta.