Black Bean Omelet

Serves: 4

Prep: 10 mins

Cook: 15 mins

Ingredients

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

salt & pepper

¹⁄₂ cup (75g) feta, crumbled

1 avocado, sliced

Directions

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:

1. 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.

2. 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.

3. Add the eggs to the pan, then use a spatula to lift the cooked egg on the bottom to allow the raw egg to slide under.

4. 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.

5. Fold the edges over the center, top with ¼ of the salsa and a few avocado slices.

6. Repeat with the remaining ingredients to make four omelets.

Nutrition Key

Kcal	Fats	Carbs	Protein
384	23g	25g	23g

*nutrition per serving