Recipe
Breakfast
Southwestern Black Bean and Cheese Omelet
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. rinsed and drained Hy-Vee no-salt-added canned black beans | ||
| 4 tbsp. Hy-Vee HealthMarket salsa, divided | ||
| ¼ c. chopped cilantro | ||
| 4 eggs | ||
| 1 green onion, thinly sliced | ||
| ⅛ tsp. salt | ||
| 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 |
Directions
- 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.