Black Bean Omelette

Breakfast is the most important meal of the day, but it’s one that I usually take for granted.

I’ve never really been a big breakfast person. ‘Give me lunch or give me death!’ was my motto as a kid. Now, I’m really starting to embrace breakfast culture. I’m diving into the whacky world of overnight oats, experimenting with eggs, and tackling meatless meals for the morning.

I think the main reason I didn’t like breakfast when I was a kid was because it was so traditional and boring. Bacon and eggs again, ma? Flapjacks with a side of sausage? Watery grits and burnt toast? No thank you.

Now that it’s me in the kitchen, I can get as weird as I want when it comes to breakfast. It’s invigorating and is sparking a creative side that I don’t usually have with other meals.

This black bean omelette was born out of that. Black beans for breakfast is strange and unique, but it works. It actually works. The beans fill the void of breakfast meats. Who needs ham, bacon or sausage in an omelette when you can have creamy, savory beans?! Maybe the Brits were on to something…

This omelette is extremely filling. I guess when you make a 4-egg omelette it BETTER be filling. I love everything about it: the tomato-avocado salsa, the creamy pepper jack cheese, the black bean filling.

I hope you find your adventurous side and branch out when it comes to breakfast. Try it with this recipe and you may never eat bacon and eggs again!

Enjoy!

Black Bean Omelette

• Servings: 1
• Time: 15 mins
• Difficulty: Medium
• Print

A creamy, vegetarian omelette that's a filling way to start the day.

Ingredients

• 4 eggs, lightly beaten
• 1/2 cup cooked black beans, drained and rinsed
• 1/4 cup shredded pepper jack cheese
• 2 tsp. cumin
• salt & pepper
• 2 avocados, diced
• 1 large tomato, diced
• 2 tsp. lemon juice

Directions

1. Heat a large, greased pan over medium-high heat. In a bowl, whisk together eggs until lightly beaten. Whisk in 1 teaspoon cumin, salt and pepper.
2. Pour eggs into hot pan. DO NOT touch. Let eggs cook for 3-4 minutes.
3. Sprinkle cheese on one half of the eggs. Pour beans on top. Let cook for another minute.
4. Using a spatula, slowly fold over eggs on top of bean & cheese mixture. Let cook until eggs are set, another minute or two. Slowly pour omelette onto a plate, using spatula to guide it.
5. Make the tomato-avocado salsa: stir together avocados and tomatoes. Season with remaining cumin, salt and pepper. Stir in lemon juice. Pour salsa on top of omelette.