Description
Quick Pepper Jack & Black Bean Omelet
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Yield: Serves: 2
INGREDIENTS
- 3/4 cup (3 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese, divided
- 1/2 cup rinsed and drained canned black beans
- 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped drained roasted red pepper
- 2 Tbsp. chopped chives or green onion
- 1 Tbsp. butter
- 4 eggs
- 1/8 tsp. salt
- 1/8 tsp. pepper
DIRECTIONS
- 1
Combine 1/2 cup cheese, black beans, pimiento and chives; set aside.
- 2
Melt butter in a large non-stick skillet over medium heat. Beat eggs, salt and pepper together in a medium bowl; pour into skillet. Cook 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion eggs to flow to edges and begin to set.
- 3
Spoon cheese mixture over egg mixture. Fold half of omelet over filling; sprinkle remaining cheese over omelet. Cook on low heat 3 minutes or until eggs are set in center and cheese is melted. Divide omelet in half.
HELPFUL HINTS
- Serve with warm flour tortillas or corn muffins.
Nutrition
Nutrition Facts
Serves: 2
Amount Per Serving
Calories 404
Total Fat 27.8g
Saturated Fat 14.1g
Trans Fat 5.2g
Polyunsaturated Fat 2.2g
Cholesterol 425mg
Sodium 607mg
Carbohydrates 14g
Protein 25g
Dietary Fiber 3g
Vitamin A 299RE
Vitamin C 26mg
Calcium 364mg
Iron 3mg
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