May 19, 2013

Southwestern Omelette with Pepper Jack & Black Beans

Lazy Saturdays.  I live for those few-and-far-between days when we can sleep in until 9:00, wear our pajamas until noon, and not have a commitment until the evening.  While making brunch for my family in my pajamas with Blake Shelton serenading me in the kitchen, I decided to put a little Mexican twist on our omelettes.  Yum!  Fresh, spicy, cheesy and delicious!  

Yields 1 serving

  • 2 large eggs
  • 1 tbsp skim milk
  • 1/4 c black beans, drained and rinsed
  • 3 tbsp salsa 
  • 1/4 c pepper jack cheese
  • 1/4 c sharp cheddar cheese, shredded, divided 
  • 1 tbsp fresh cilantro, chopped 
  • 1/8 tsp garlic powder
  • 1/16 tsp onion salt
  • Pepper, to taste 


In a medium bowl, vigorously whisk together the eggs and skim milk for at least 1 minute.  This will make your eggs light and fluffy.

In a separate medium bowl, combine the black beans, salsa, pepper jack, half of the cheddar, cilantro, garlic powder, onion salt and pepper.  

Heat a medium skillet over medium heat.  Spray a light coating of cooking spray in the pan.  Pour the egg mixture into the hot skillet and allow it to cook until the bottom is set but the top is still a little runny.  Flip the omelette over.  Spoon the black bean mixture on one half of the omelette.  Fold the omelette in half.  Sprinkle the top with the remaining cheddar cheese.  

Reduce the heat to low.  Cover and allow it to cook until the cheese melts on top, about 1 minute.

Garnish with cilantro, salsa and black beans.  


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