Ingredients
4 large eggs
2 Tablespoons tomato – diced
2 Tablespoons green pepper – diced
2 Tablespoons onion – diced
2 Tablespoons green onions – chopped
2 Tablespoons fresh cilantro – chopped
1/4 teaspoon salt
1/2 cup canned black beans, rinsed and drained
1 Tablespoon olive oil for cooking
Preparation
Beat the eggs in a medium bowl until mixed well. In a separate bowl, combine all other ingredients except oil.
Heat a medium skillet 1 tablespoon olive oil over medium heat. Pour eggs into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean and veggie mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute. Slide omelet onto a plate; cut in half. If you’d like to, top with fresh avocados.
