• Black Bean Omelet with Avocado Salsa Verde

    Ingredients

    Bean filling

    Yield: 4 portions

    • Ingredients
      Amount
    • Olive oil
      2 Tbsp.
    • Scallions, stemmed & chopped
      ¼ cup
    • Garlic, minced
      1 Tbsp.
    • Cayenne
      ¼ tsp.
    • Tomato, chopped
      ½ cup
    • Black beans, cooked
      1 cup
    • Cilantro, minced
      3 Tbsp.
    • Kosher salt and pepper
      to taste

    • Ingredients
      Amount
    • Eggs
      8 ea.
    • Kosher salt
      ½ tea.
    • Butter
      1 Tbsp.
    • Jack cheese, grated
      1 cup

    Avocado Salsa Verde

    Yield: 2 cups

    • Ingredients
      Amount
    • Avocado, large, ripe, peeled, seeded, and cut in ½" dice
      1 ea.
    • Tomato, red or yellow, seeded and cut in ¼" dice
      1 ea.
    • Red onion, finely chopped
      2 Tbsp
    • Serrano chile, seeded and minced
      1 tsp.
    • Garlic, minced
      ½ tsp.
    • Fresh lime or lemon juice
      1 Tbsp.
    • Fresh cilantro leaves, chopped
      2 Tbsp.
    • Sugar
      large pinch
    • Salt and pepper
      to taste

    Method

    1. In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated. Season to taste, set aside and keep warm.
    2. In a bowl, the beat eggs and salt. Heat an 8-inch skillet over medium-low heat and add the butter and then pour in the ¼ of the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are nearly set, sprinkle the ¼ of the bean mixture over one side; sprinkle with ¼ cup grated cheese.
    3. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with a dollop of Avocado Salsa Verde.

    Avocado Salsa Verde

    1. Carefully combine all ingredients and refrigerate at least one hour before serving to allow the flavors to marry.