Breakfast & Brunch

Quick Pepper Jack & Black Bean Omelet

Prep Time: 10 min  |  Cook Time: 6 min  |  Servings: 2  |  Calories: 404
0 Reviews
Quick Pepper Jack & Black Bean Omelet
Prep Time
10 min
Cook Time
6 min

Your morning routine just got easier with this speedy recipe for a tasty omelet on the table in minutes flat! It uses chopped chives, pimientos, canned black beans and Sargento® Shredded Pepper Jack Cheese between a layer of fluffy eggs.

  • 3/4 cup (3 oz.) Sargento® 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
  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.

Serving Size 2

Calories 404

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 27.80g 43%
Sat. Fat 14.10g 71%
Mono Unsat. Fat 5.20g
Poly Unsat. Fat 2.20g
Cholesterol 425mg 142%
Sodium 601mg 25%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Sugars 0g
Protein 25g
Vitamin A 299RE
Vitamin C 26mg 43%
Calcium 364mg 36%
Iron 3mg 17%