Southwestern Black Bean and Cheese Omelet
Servings and Ingredients
|¾ c.||rinsed and drained Hy-Vee no-salt-added canned black beans|
|4 tbsp.||Hy-Vee HealthMarket salsa, divided|
|¼ c.||chopped cilantro|
|1||green onion, thinly sliced|
|⅛ tsp.||freshly ground black pepper|
|½||ripe avocado, diced|
|1 tbsp.||canola oil or butter|
|4 slice(s)||Sargento Ultra Thin Sliced Colby-Jack Cheese|
- Combine beans, 3 tablespoons salsa and cilantro; mix well. Beat eggs with green onion, salt and pepper. Combine avocado and remaining 1 tablespoon salsa.
- Heat oil or melt butter in a large nonstick skillet with sloped sides over medium heat until hot. Add egg mixture; cook 3 to 4 minutes or until bottom is set. Arrange cheese over egg mixture; top with bean mixture. Use 2 spatulas to fold egg mixture in half over filling. Cook over low heat 3 minutes or until center is set. Cut omelet in half; transfer to serving plates and top with avocado mixture.