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. Create your own version by substituting the mushrooms and beans for last nights’ leftover vegetables, such as steamed broccoli and roasted potatoes.
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
light sour cream and salsa for serving
- Crack eggs in a small bowl. Season with salt, pepper and chipotle Chile powder and blend with a fork.
- Melt butter in a small non-stick skillet over medium-high heat. Pour eggs into skillet and lightly stir with a spatula, until the eggs start to come together. Use the spatula to start to loosen the edges of the omelet by gently peeling it away from the pan.
- 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. Top with light sour cream and salsa before serving.