Black Bean Omelets with Salsa Verde
Start your day with a mouthwatering omelet packed with south- of-the-border flavor! In this delicious recipe, eggs are seasoned with Adobo, then cooked and filled with a zesty mix of rich-tasting Black Beans, scallions, garlic, cayenne pepper, tomato, cilantro and melted Jack cheese. Serve with a dollop of Salsa Verde and creamy diced avocados, and get ready to savor an unforgettable morning.
Ingredients
- 1 cupBlack Beans, dry
- 2 tbsp.Extra virgin olive oil
- ¼ cupScallions, thinly sliced
- 1 tbsp.minced garlic, or 6 cloves garlic, peeled and minced
- ¼ tsp.cayenne pepper
- ½ cuptomato, chopped
- 3 tbsp.cilantro, minced
- adobo all-purpose seasoning with pepper, as needed
- 8eggs
- 2 tbsp.butter
- 1 cupjack cheese, grated
- salsa verde, for garnish
- 1avocado, diced
Directions
- 1
Prepare beans according to package directions; chill/store in cooking liquid.
- 2
Drain beans in strainer; discard liquid.
- 3
In medium skillet, heat olive oil until shimmering, about one minute. Add scallions, garlic and cayenne pepper, and sauté until fragrant, about one minute more; add tomato, beans and cilantro, and cook until liquid evaporates.
- 4
Season with Adobo to taste. Set aside, and keep warm.
- 5
In medium mixing bowl, beat eggs with Adobo (about ¼ teaspoon or to taste).
- 6
Heat 8” skillet over medium-low heat; add ¼ butter and ¼ egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.
- 7
When eggs are nearly set, spread ¼ bean mixture over one side; sprinkle with ¼ cup cheese.
- 8
Fold eggs over filling; cover, and let stand one minute or until cheese is melted. Repeat for remaining portions of butter, egg mixture, bean mixture and cheese.
- 9
Serve with dollops of salsa and avocado.