Black Bean Omelet
Use up that can of black beans and benefit from their high-protein content with this easy-to-make black bean omelet. This recipe makes about four servings, so if you're just cooking for one, simply prep the ingredients and cook an omelet in the morning to start your day on the right foot. To reap the most flab-incinerating benefits, be sure to consume the entire egg—not just the whites. The yellow is filled with choline, a nutrient that has been proven to reduce body fat and BMI.
Ingredients:
- 1 can (14–16oz) black beans, drained
- Juice of 1 lime
- 1⁄4 tsp cumin
- Hot sauce
- 8 eggs
- Salt and black pepper to taste
- 1⁄2 cup feta cheese, plus more for serving
- Pico de Gallo or bottled salsa
- Sliced avocado (optional)
Instructions:
- Pulse the black beans, lime juice, cumin, and a few shakes of hot sauce in a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.
- Coat a small nonstick pan with nonstick cooking spray or a bit of butter or olive oil and heat over medium heat.
- Crack two eggs into a bowl and beat with a bit of salt and pepper.
- Add the eggs to the pan, then use a spatula to stir, and then lift the cooked egg on the bottom to allow the raw egg to slide under.
- When the eggs have all but set, spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet.
- Use the spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, using the spatula flip it over at the last second to form one fully rolled omelet.
- Repeat with the remaining ingredients to make four omelets. Garnish with pico de gallo, avocado slices if you like, and a bit more crumbled feta.
