Mushroom and Black Bean Omelet

When I make my Sweet and Spicy Veggie Quesadilla, I don’t always make six servings, which means I have extra black beans and sautéed mushrooms on hand. That’s where the inspiration came from for this Mushroom and Black Bean Omelet. Treasure those leftovers and use a little creativity to transform them into a new delicious meal.

Breakfast is one of my favorite meals and I think weekday meals should be just as delicious as slowly savored weekend brunches. This recipe is fast and easy to make any day of the week. If you are really pressed for time, make a couple of these over the weekend and microwave to enjoy on your busy mornings.

Ingredients:
2 eggs
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon chipotle Chile powder
½ teaspoon butter
¼ cup black beans
¼ cup mushrooms, sautéed
¼ cup mozzarella cheese, shredded
Optional: light sour cream and salsa for serving

Directions:
1. Crack eggs in a small bowl. Season with salt, pepper and chipotle Chile powder and blend with a fork.
2. Melt butter in a small non-stick skillet over medium-high heat. Pour eggs into skillet and continuously stir with a spatula, until the eggs start to lightly scramble. Use the spatula to smooth the eggs out evenly across the skillet and start to loosen the edges of the omelet.
3. When the eggs are almost set, add black beans, mushrooms and mozzarella cheese to one side. Fold omelet in half to cover ingredients. Cook for about a minute longer. Flip omelet and cook an additional minute, until outside is lightly browned and cheese has melted. Serve as is or top with light sour cream and salsa.

Note: Create your own version by substituting the mushrooms and beans for last nights’ leftover vegetables, such as steamed broccoli and roasted potatoes.

Servings: 1 ~ serving size: 1 omelet

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