If you haven’t noticed, I swoon for eggs, avocado, and cheese.
When I’m in need of a quick dinner, I turn to eggs about 90% of the time. Not only are they are quick, healthy, and loaded with flavor, but they are a blank canvas for pretty much anything your little heart desires.
You can poach em’, fry em’, scramble em’, and boil em’ (but they are even better when you stuff them with black beans, cheddar cheese, and homemade salsa).
Eggs are great on their own but when you add black beans to the mix, you get something even better. The black beans provide fiber, slow digesting carbohydrates, and additional protein.
Please make this. It is really good.
Black Bean and Avocado Omelet
- 1/4-1/2 cup black beans, recipe follows
- 3 eggs, preferably organic
- Salt and pepper, to taste
- Olive oil
- Shredded cheddar cheese, preferably organic
- 1/2 an avocado, diced
- Handful of cilantro, chopped
- Salsa, preferably homemade
- Heat a drizzle of olive oil over medium-low heat.
- In a small bowl, beat the eggs well. Season with salt and pepper to taste. Add about two teaspoons of water to keep the eggs light in fluffy.
- Add the black bean mixture to the skillet and spread to coat the bottom.
- Add the eggs to the pan. Swirl your pan around until the egg coats the entire bottom.
- When the egg mixture starts to bubble, take your spatula and pierce the bubble, then tilt your pan to fill the hole with the remaining eggs.
- Repeat until the eggs are mostly set and reduce the heat to low. Sprinkle with cheese and avocado.
- Gently fold the omelet over.
- Slide onto a plate and garnish with salsa and cilantro.
Super Easy Black Beans
- 1 (15 ounce) can black beans, preferably organic and low sodium
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 TBS chopped fresh cilantro
- 1/4 tsp cayenne pepper
- Salt, to taste
- In a medium saucepan, combine the black beans, onion, and garlic.
- Turn the heat to medium-low.
- Season with cilantro, cayenne, and salt. Simmer for 10-15 minutes.
- Serve warm.