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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