Wednesday, September 16, 2015

Better Breakfast Month // Black Bean Omelet

I'm back today with another tasty breakfast. If you're just tuning in -- I teamed up with BistroMD for better breakfast month and have been sharing various recipes from Dr. Cederquist and her husband, Ed Cederquist, created for BistroMD.

Why delay -- now is the time to learn how to put a healthier spin on your favorite breakfast options, live a healthier lifestyle and make better breakfast choices.

Aside from waffles, pancakes and crepes my favorite breakfast food is eggs. Eggs are actually a breakfast staple for me -- hard boiled, fried, scrambled, quiche or omelet. I'll take it however I can get it.

Drumroll please..... today's breakfast is a black been omelet because why not?! If you've been reading my blog for awhile then you know I hail from San diego and LOVE Mexican food. Although, I wouldn't change the recipe below I would enhance it with some fresh pico de gallo and a few slices of avocado.

Not your cup of tea? Check out the better breakfast month sweet potato pancakes or mixed berry crepes.

What's your go-to breakfast?


via bistroMD

This delicious breakfast staple gets kicked up a notch with a black bean filling and fresh salsa on top.
Yield’s one serving
What you’ll need:
- 1/2 cup of cage free 100% egg white liquid
1/8 teaspoon of extra virgin olive oil
A pinch of sea salt and black pepper
Directions: 

In a nonstick 8-inch skillet, heat the oil over medium heat. Pour the egg whites into a small bowl and sprinkle in the salt and pepper. Whisk for 10 seconds, add in the egg mixture to the skillet to cover the bottom and cook the eggs for two minutes. Using a rubber spatula, flip the egg over and cook for another two minutes. Transfer to a plate and leave the omelet open.

More ingredients that you’ll need:
1/4 cup of canned organic black beans from Whole Foods
1/8 teaspoon of extra virgin olive oil
1 tablespoon of diced green pepper (1/4" x 1/4 ")
1 tablespoon of diced red pepper (1/4" x 1/4")
1 teaspoon of dice onions (1/4" x1/4”)
1/8 teaspoon of ground cumin
1/8 teaspoon of fresh chopped cilantro
A pinch of sea salt and black pepper
1/4 cup of Mexican shredded cheese

Directions: 
Drain black beans and rinse with cold water. In a skillet, heat the oil over medium heat and add in the onions. Cook until the onions are clear, add in the peppers and cook for another two minutes. Add in the black beans. Continue to cook for another minute and add in the cumin, cilantro and salt and pepper. (The cheese is for the stuffing).

3 comments:

  1. Yummy. Another good way to use black beans!

    ReplyDelete
  2. That omelette looks HEAVENLY! You've got the flip on lock! I always try to make omelettes but it usually turns into scrambled eggs when I try to flip them! LOL

    ReplyDelete