Black Bean Omelet




384 per portion


For the salsa:

1 tomato, diced

½ small onion, diced

½ lime, juice only

handful coriander, chopped

For the omelet:

1 can (14 oz./400g) black beans, drained

1 lime, juiced

¼ tsp. cumin

hot sauce, to taste

1 tsp. olive oil

8 eggs

salt & pepper

½ cup (75g) feta, crumbled 1 avocado, sliced


How To

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 ½ 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 ¼ of the salsa and a few avocado slices.

Repeat with the remaining ingredients to make four omelets.

Scroll to Top