Black Bean Omelet Recipes

OMELETS WITH BLACK BEANS

Omelets with Black Beans image

Categories Bean Egg Tomato Breakfast Brunch Sauté Hot Pepper Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

For sauce
2 tablespoons lard or olive oil
2 garlic cloves, minced
3 tablespoons minced fresh chiles (1 to 2), including seeds
1 3/4 lb tomatoes, peeled (see cooks' note, below) and coarsely chopped (4 cups)
For omelets
12 large eggs
1 teaspoon salt
4 tablespoons lard or olive oil
1 1/3 cups coarsely mashed cooked black beans

Steps:

Make sauce:
Heat lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chiles, stirring, until fragrant, about 30 seconds. Add tomatoes and simmer, stirring frequently, until most of liquid is evaporated and tomatoes have broken down to form a sauce, about 15 minutes. Cool sauce, then stir in salt to taste.
Cook first omelet:
Whisk together 3 eggs and 1/4 teaspoon salt in a small bowl until blended. Heat 1 tablespoon lard in a 6- to 7-inch nonstick skillet over moderate heat until hot but not smoking and add eggs. As eggs set around edge of skillet, pull cooked portions toward center using a heatproof spatula, letting raw egg flow around and underneath. Repeat until eggs are partially set, about 2 minutes, then spread 1/3 cup black beans evenly over eggs. Shake skillet to loosen omelet and slide out onto a plate, then invert skillet over plate and, wearing oven mitts, hold plate against skillet and reinvert omelet into skillet. Cook 1 minute more, then with spatula lift edge of omelet opposite handle and fold it toward center. Tilt side of skillet opposite handle downward and roll omelet over itself onto a plate. Spoon some of sauce over omelet and serve. Make 3 more omelets in same manner.

POTATO, HAM & BLACK BEAN SPANISH OMELET

Potato, Ham & Black Bean Spanish Omelet image

A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)

Provided by Tinkerbell

Categories Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil (more as needed)
3 cups raw potatoes, peeled and thinly sliced
1/2 cup onion, finely diced
1/2 cup bell pepper, finely diced (red or green)
2 garlic cloves, roasted
salt and pepper
8 eggs
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1 cup ham, finely diced
1 (15 ounce) can black beans, drained & rinsed
sour cream (optional for serving)
salsa (optional for serving)

Steps:

Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
When egg is cooked, serve each wedge with dollops of sour cream and salsa.

CHILI BEAN CHEESE OMELET

Chili Bean Cheese Omelet image

"In an effort to eat healthier, I've been playing around with some recipes, including this hearty omelet," writes field editor Cathee Bethel of Lebanon, Oregon. The bountiful blend of tomatoes, kidney beans, cheese and onion makes it a satisfying centerpiece for breakfast, brunch or supper.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 11

Ingredients

1/2 cup chopped fresh tomato
1 green onion, chopped
1/4 cup kidney beans, rinsed and drained and coarsely chopped
1 garlic clove, minced
1/8 teaspoon celery salt
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
2 teaspoons canola oil, divided
2 eggs
1/4 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm. , In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve.

Nutrition Facts : Calories 386 calories, Fat 24g fat (7g saturated fat), Cholesterol 441mg cholesterol, Sodium 1156mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

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