This recipe gives a traditional breakfast dish a delicious Mexican twist, plus some extra protein and fibre. Instead of filling up the inside of your omelette with cheese, this omelette is stuffed with Mexican Seasoned Black Beans. Then the omelette is topped with avocado and salsa for a flavourful and balanced start to your morning.
As much as I love to whip up oatmeal recipes (some of which will be showing up soon on the blog), I’m really more of a savoury breakfast fanatic. After I started reducing the amount of cheese in my diet, but before I discovered beans as a filling for omelettes, my omelettes were pretty unsatisfying. For me, something flavourful and salty stuffed inside my eggs is a must-have. That’s why my recipe for Mexican Seasoned Black Beans is a perfect fit. If I make the black beans and use them for a Sweet Potato Breakfast Platter or in a taco bowl, there’s always some left over for a couple omelettes.
The black beans are so quick to make that I just whipped them up this morning before I made the omelette, but they can easily be made earlier in the week and stored in a sealed container in the fridge for a few days. In addition to the black beans, the recipe comes together with a few simple ingredients; I used baby spinach, red pepper, and red onion as the vegetables in my omelette, but you could easily sub those out for other veggies, depending on what you have in your fridge. Any colour of bell pepper or onion, cherry tomatoes, broccoli (boiled in advance), mushrooms, or even some boiled and diced sweet potato would taste great in the omelette.
When it comes to toppings, you can get as creative as you want! I chose to top mine with avocado and salsa. Other great additions include cilantro, a few sliced cherry tomatoes, salsa verde, alfalfa sprouts and taco sauce. And if you like a little kick of spice, some red pepper flakes taste great as well.
Look at this beauty:
Once the beans are prepared according to the instructions in this post, the omelette is quick and easy to prepare; first, chop your veggies and beat your eggs. Then, lightly saute the red pepper and onion. The spinach is added directly to the beaten egg. Once the pepper and onion have cooked for a few minutes, add the egg to your frying pan and cook until the top of the omelette has begun to firm up. Then – the moment of truth – flip your omelette! Then spread the black beans on one side of the omelette and fold the egg in half. Finally, top with your choice of toppings.
Enjoy your Mexican-inspired breakfast!
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