Black Bean Omelet with Avocado Salsa Verde

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the black bean filling with leftover black beans.

Chop about 2 tablespoons of scallions.

Remove the green stem from the garlic and mince it.

Core and roughly chop 1/2 tomato.

In a pan, add the chopped scallions and minced garlic to cook as aromatics.

Add 1/4 teaspoon of cayenne to the pan for heat.

Add the chopped tomato to the pan and season with a pinch of salt and pepper.

Cook the tomato mixture on medium-low heat until it breaks down and caramelizes, creating a flavor base.

Finish the tomato mixture with chopped cilantro and set aside.

In a mixing bowl, whisk 4 eggs with a pinch of salt.

Heat a non-stick pan on medium-low and add about 1 teaspoon of butter.

Pour the whisked eggs into the pan and start pulling the cooked edges towards the center with a spatula.

Season the eggs with black pepper while cooking.

Once the eggs are about 80-90% cooked, add the black bean mixture to one side of the omelet.

Grate some Jack cheese over the black bean mixture.

Fold the omelet over the filling and cook for another minute before serving.

Serve the omelet with avocado salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens