Created by: ellie
Created on February 5, 2017
Categories: Breakfast, Beans, Black Beans, Eggs, Vegetables, Southwest, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Stove Top, Gluten-Free, Vegetarian, Kosher Dairy (more)
"Recipe source: Bon Appetit (February 2007)"
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Prep Time: 5mPT5M
Cook Time: 20mPT20M
This omelet is OUTRAGEOUSLY Good!! It's the best omelet I've ever had. I followed the recipe as written except that because I have a few green tomatoes I decided to replace them with the mushrooms and sprinkled some adobo Goya seasoning to.... Read more
- 1 can (15 ounce) black beans (drained and rinsed)
- 3/4 cup salsa (tomatillo salsa)
- 4 large eggs
- 2 green onions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter, divided
- 3 ounces red bell pepper (1/2 pepper, cut into strips)
- 5 ounces fresh mushrooms (2 cups)
- 4 ounces Monterey Jack cheese (grated, 1 cup)
- 3 tablespoons cilantro, chopped
What You Will Need
No special items needed.
In a saucepan over medium heat combine the beans and salsa stirring until heated through. Remove from heat, cover and keep warm.
In a bowl whisk the eggs, green onions and pepper together.
In a skillet melt 2 tablespoons butter over medium heat and the and the bell pepper and mushrooms to skillet; stir until mushrooms brown (8-10 minutes) and transfer the vegetables to a bowl.
Melt remaining butter (1 T) in same skillet over medium heat. Add egg mixture and cook without stirring until beginning to set (under 5 minutes); sprinkle with vegetables, cheese and 1 tablespoon cilantro. Cover skillet and cook until cheese melts and eggs are set (2 minutes). Slide spatula under melt to loosen. Fold omelet in half; turn out onto a platter. Top melt with bean and salsa mixture and sprinkle with remaining cilantro and serve with warm tortillas.
- Serving Size: 1 (616.1 g)
- Calories 1262.2
- Total Fat - 42 g
- Saturated Fat - 21.9 g
- Cholesterol - 494.2 mg
- Sodium - 1727.6 mg
- Total Carbohydrate - 147.6 g
- Dietary Fiber - 37.6 g
- Sugars - 11.6 g
- Protein - 79.7 g
- Calcium - 907.9 mg
- Iron - 21.4 mg
- Vitamin C - 57.1 mg
- Thiamin - 2.1 mg