Mexican-Style Egg Omelette
This omelette is a more filling breakfast for a slow morning. Warm the black beans with cumin first so they've got some flavour, then fold them into the eggs with a bit of salsa and cheese. Coriander on top if you've got it.
Ingredients
Makes 4 servings
- 12 eggs
- 240g Black beans
- 160g Salsa
- 120g Cheddar cheese
- 32ml Olive oil
- 8g Cumin
- 16g Fresh coriander
Method
- Warm black beans with cumin in a small pan. Whisk eggs with a pinch of salt.
- Heat olive oil in a non-stick pan over medium heat. Pour in eggs and swirl to coat the base.
- When edges set, scatter beans, salsa and cheese over one half. When just set on top, fold omelette in half.
- Slide onto plate, scatter coriander and season to taste.
Nutrition
Per serving: 478 kcal · 31.6g protein · 14.9g carbs · 32.3g fat