Southwestern Black Bean & Cheese Omelet
Prep Time: 12 minutes
Cook Time: 7 minutes
Serves: 2
Ingredients
- 3/4 cup rinsed and drained canned black beans
- 4 Tbsp. chunky salsa, divided
- 1/4 cup chopped cilantro
- 4 eggs
- 1 green onion, thinly sliced
- 1/8 tsp. each: salt and freshly ground black pepper
- 1/2 ripe avocado, diced
- 1 Tbsp. canola oil or butter
- 4 slices Sargento® Ultra Thin Sliced Colby-Jack Cheese
Directions
Combine beans, 3 Tbsp. salsa and cilantro; mix well. Beat eggs with green onion, salt and pepper. Combine avocado and remaining 1 Tbsp. 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.
Tips
- For even more great cheese flavor, increase to 3 Ultra Thin Colby-Jack slices per serving.