Southwestern Black Bean Omelet

Eggs get a bad reputation as a fattening food, but when I started tracking my calorie intake, I realized that they were actually a high protein, low calorie option for lunch. Each large scrambled or omelet egg is only 100 calories! Since that epiphany, I started buying these delicious free range local eggs from my food and vegetable delivery service, and began experimenting with different fillings and toppings. A farm fresh egg with a bright yellow yolk is a meal that’s pretty close to perfection, even before you start topping it with something fun.

Black Bean Omelet with Cheese
Image courtesy of Sargento.

This week, after playing around with Julia Child’s Omelette Roulee recipe, I gave my eggs a Southwestern twist thanks to a recipe from Sargento.com. As part of the Sargento Thin Sliced cheese campaign (for which I am receiving compensation to write two posts), I received coupons to sample the thin sliced cheeses in various flavors and have been playing around with the many recipes on the Sargento website. Cheese is a surprisingly high calorie food, so finding ways to still enjoy the taste while limiting the calories with thinner slicing is a big win

The black beans were a nice twist on my egg lunch, giving me extra protein power to use up on the tennis court.

If you’d like to try the new Sargento thin sliced cheese for yourself, leave a comment on this post. I’ll select one comment at random to win three coupons for free packages of Ultra Thin Sargento Cheese.

GIVEAWAY DETAILS:
To enter to win, please leave me a comment with your favorite cheese to snack on. I’ll select the winner at random in a week on 6/1.

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Southwestern Black Bean Omelet
 
Prep time
Cook time
Total time
 
Recipe from the Sargento Website.
Serves: 2
Ingredients
  • ¾ cup rinsed and drained canned black beans
  • 4 Tbsp. chunky salsa, divided
  • ¼ cup chopped cilantro
  • 4 eggs
  • 1 green onion, thinly sliced
  • ⅛ tsp. each: salt and freshly ground black pepper
  • ½ ripe avocado, diced
  • 1 Tbsp. canola oil or butter
  • 4 slices Sargento® Ultra Thin Sliced Colby-Jack Cheese
Instructions
  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.
  2. 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.

 

26 Responses to Southwestern Black Bean Omelet

  1. You mjust made me crave for an omelete! Gosh! This recipe is so delicious, and I bet having this during breakfast will give you a wonderful morning!

  2. I simply love to snack on Sargento mozzarella cheese sticks. I also like sliced cheddar on my sandwiches. Light cheese sounds like a guilt-free pleasure I can enjoy on my summer diet.

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