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Mexican Summer Omelet


  • 2 tsp olive oil
  • ½ small red onion, diced (1 cup)
  • 1 red bell pepper, seeded and diced
  • 1 cup low-sodium canned black beans, drained and rinsed
  • Freshly ground black pepper to taste
  • 4 eggs and 4 egg whites
  • 1/3 cup (about 1 ½ oz) shredded Pepper Jack cheese
  • ¼ cup salsa
  • 1 large tomato (4 oz), seeded and diced
  • ½ small avocado (2 oz), cubed


  1. Heat olive oil in a large nonstick fraying pan over a medium-high heat.
  2. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and cook until warmed through, another 2 minutes.
  3. Season at the same time and whisk together the eggs and egg whites then stir in the cheese. Then add them to the black bean mixture over low heat until cooked through, about 3 minutes.
  4. Slide the omelet on a serving plate; put salsa, some diced tomato, and cubed avocado on top and serve.

Source: BWH Food Service

Servings: 4
Serving size: 1 omelet

omelet label


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