Black Bean Omelette

Here is a delicious twist on a simple dish. Packed with protein from the eggs and black beans, and a nice kick with a homemade salsa recipe. Add a nice South West kick to your palette with this one in just 10min.

Let’s Get Cookin’

To make salsa:

  • Combine all of the salsa ingredients in a bowl, season to taste with salt and pepper, and mix well. Set aside until needed.

To make the omelet:

  • Pulse the black beans, lime juice, cumin, and a few drops of hot sauce in a food processor until it has the consistency of refried beans.
  • Heat 1⁄2 teaspoon of oil in a small non-stick pan over medium heat. Crack two eggs into a bowl and beat with a bit of salt and pepper.
  • Add the eggs to the pan, then use a spatula to lift the cooked egg on the bottom to allow raw egg to slide under.
  • When the eggs have set, place the omelet on a plate and spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet.
  • Fold the edges over the center, top with 1⁄4 of the salsa and a few avocado slices.
  • Repeat with the remaining ingredients to make four omelets.

Shopping List:

For the salsa:

  • 1 tomato, diced
  • 1⁄2 small onion, diced
  • 1⁄2 lime, juice only
  • handful coriander, chopped

For the omelet:

  • 1 can (14 oz./400g) black beans, drained
  • 1 lime, juiced
  • 1⁄4 tsp. cumin
  • hot sauce, to taste
  • 1 tsp. olive oil
  • 8 eggs
  • 1⁄2 cup (75g) feta, crumbled
  • 1 avocado, sliced

Serves: 4
Prep: 10 mins
Cook: 15 mins

Nutrition per serving:
384 kcal
23g Fats
25g Carbs
23g Protein