Best Black Bean Omelet Recipes

POTATO, HAM & BLACK BEAN SPANISH OMELET

Steps:

• Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
• Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
• When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
• Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
• When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
• When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
• When egg is cooked, serve each wedge with dollops of sour cream and salsa.

BLACK BEAN OMELET

Steps:

• 1. Prepare the beans and salsa, if using homemade. Then, preheat oven to 200°. Break 2 of the eggs in a small bowl and beat well with a fork. Heat 1 tablespoon of the oil in an 8-inch nonstick skillet over medium heat, and cook 1 tablespoon of the onion about 1 minute. 2. Add 1 teaspoon of the butter, and when melted, pour in the beaten eggs. Cook about 20 seconds, then use a fork and lift and push the edges of the eggs toward the center. Tip the pan, allowing the runny eggs to go to the edge and under the partially cooked eggs. Cook until the surface is nearly set, about 3 minutes. 3. Spoon 1/4 cup of the beans on the surface, fold over like an envelope, and cook to desired doneness. Invert the omelet onto a serving plate. Keep warm in the oven. Repeat, making 1 omelet at a time, with the remaining ingredients. Serve the omelets hot, with fresh salsa on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.