Spiced Black Bean Omelette
Mexican Seasoned Black Beans
red bell pepper
Prepare Mexican Seasoned Black Beans in advance (link to recipe in post).
In a small bowl, beat two eggs with a fork. Add baby spinach to the eggs and mix together.
Heat oil in a small frying pan. Add bell pepper and red onion. Cook on medium heat for 3-4 minutes, until the vegetables begin to soften.
Pour egg and spinach mixture into frying pan and and reduce heat to medium-low. Cook egg without disturbing until the top of the omelette starts to become less runny.
As the egg starts to firm up, check the bottom of the omelette with a spatula. When the egg is lightly browned, flip the egg to allow the other side to cook.
Spoon Seasoned Black Beans onto one side of the omelette. After 2-3 minutes of cooking, fold the omelette in half, closing the beans inside.
Remove from frying pan and top omelette with salsa and avocado. Serve immediately.