Black Bean Omelet

Black Bean Omelet

Black Bean Omelet

A quick and tasty breakfast.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4
Calories 384 kcal


For the salsa:

  • 1 tomato diced
  • 1⁄2 small onion diced
  • 1/2 lime juice only
  • handful coriander chopped

For the omelet:

  • 1 can 14 oz./400g black beans drained
  • 1 lime juiced
  • 1/4 tsp cumin
  • hot sauce to taste
  • 1 tsp. olive oil
  • 8 eggs
  • 1/2 cup feta crumbled
  • 1 avocado sliced


To make salsa:

  • Combine all of the salsa ingredients in a bowl, season to taste with salt and pepper, and mix well. Set aside until needed.

To make the omelet:

  • Pulse the black beans, lime juice, cumin, and a few drops of hot sauce in a food processor until it has the consistency of refried beans.
  • Heat 1⁄2 teaspoon of oil in a small non-stick pan 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 lift the cooked egg on the bottom to allow raw egg to slide under.
  • When the eggs have set, place the omelet on a plate and spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet.
  • Fold the edges over the center, top with 1⁄4 of the salsa and a few avocado slices.
  • Repeat with the remaining ingredients to make four omelets.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.