February 05, 2017
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
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"Recipe source: Bon Appetit (February 2007)"
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.
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This is so good a great change of pace filling breakfast
A lovely Sunday Brunch. I cut the recipe in half for one serving. It was a large serving but enjoyed and I ate it all. Great blend of flavours. I'll look forward to the next time I make this omelet.
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 the vegetable saute. Other than that I followed the recipe. I'm telling ya, it's Awesome. I forgot to sprinkle the cilantro over the top for the picture, but we ate it with it on. The black beans with tomatillo salsa really adds volumes to this dish! Thank you ellie for sharing such a winner. Made it for PickMeTag game.