Black Bean Stuffed Omelet

black bean omlette3


Spring is here (so they tell me) but I did ride to work yesterday in the snow! However, whatever season it is, it’s always time for a black bean stuffed omelet. Give it a try and tell me what you think it pairs nicely with asparagus and a mimosa!

Black Bean Mix


2 cans of black beans drained and rinsed:keep 1/4 cup of liquid from the cans for later

1/2 tablespoon chili powder

2-3 teaspoons of crushed red pepper flakes (depending on how spicy you want it)

1/4 teaspoon cumin and oregano

handful of yellow sweet corn


  1. Rinse black bean can lids, open and pour into colander to drain and rinse. Keep 1/4 cup of liquid from cans and pour into large pot on the stove.
  2. Add beans to pot and set burner to medium
  3. Add chili powder, red pepper, cumin and oregano.
  4. Bring to a boil and make sure to mix well.
  5. Remove from heat and pour mix into blender. Pulse blend several times, you do not want to liquefy the mix. It should have a jello like consistency.
  6. After you pour mix out of blender, stir in some yellow corn. It won’t add to the taste but does add color.

Omelet Mix


1-2 tablespoons olive oil

2 eggs plus 4 egg whites

1/4-1/2 cup of shredded mozzarella cheese

lots of pepper

1/2-3/4 cup of black bean mixture


  1. Crack 6 eggs in bowl, remove 4 yolks and mix well so liquid has even consistency.
  2. Add oil to skillet and turn stove to medium high (let skillet warm before adding eggs).
  3. Pour eggs into skillet, if you wait for the oil and skillet to warm, the egg mix will spread thinly and evenly across the skillet, making it easier to fold and flip your omelet.
  4. Once the eggs have solidified, spread black beam mix on one side of the omelet and cheese and lots of pepper.
  5. Once the bottom of the egg mix is solid, fold ½ of it over to make your omelet.
  6. Cook for one to two minutes more and then flip and cook on 1-2 minutes on this side to insure omelet is cooked evenly throughout. When down, slide it out of skillet.



Bushel of asparagus

1 beef bouillon cube

1/4 tablespoon of butter

1 cup of water


  1. Cut woody ends of asparagus and rinse
  2. Add water, butter and bouillon cube to small saucepan, place on stove on high heat
  3. Bring water to a boil, drop asparagus in, cover and turn heat to medium
  4. Check asparagus after 5-6 minutes it should be firm not soggy so stay close as its easy to over cook


Now that everything’s done, load up your plate with the omelet and asparagus. Don’t forget that mimosa.

Leftovers—No problems this black bean mix is perfect for burritos later in the week.



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