Omelette with Black Beans, Avocado and Salsa

By zircon50

They say breakfast is the most important meal of the day, which is why we've put together this richly wholesome omelet recipe. It's bursting with black beans cooked with salsa and cilantro — plus fluffy eggs, Sargento® Ultra Thin® Colby-Jack Cheese Slices and some creamy and ripe avocado.

Ingredients

• 3/4 cup rinsed and drained canned black beans
• 4 Tbsp. chunky salsa, divided
• 1/4 cup chopped cilantro
• 4 eggs
• 1 green onion, thinly sliced
• 1/8 tsp. each: salt and freshly ground black pepper
• 1/2 ripe avocado, diced
• 1 Tbsp. canola oil or butter
• 4 slices Sargento® Ultra Thin® Colby-Jack Cheese Slices

Preparation

Step 1

Combine beans, 3 Tbsp. salsa and cilantro; mix well. Beat eggs with green onion, salt and pepper. Combine avocado and remaining 1 Tbsp. salsa.

Heat oil or melt butter in a large nonstick skillet with sloped sides over medium heat until hot. Add egg mixture; cook 3 to 4 minutes or until bottom is set. Arrange cheese over egg mixture; top with bean mixture. Use 2 spatulas to fold egg mixture in half over filling.

Cook over low heat 3 minutes or until center is set. Cut omelet in half; transfer to serving plates and top with avocado mixture.