Black Bean Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 tbsp chopped or 20g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Canned black beans

  Low sodium, drained

  ⅔ cup or 173g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Chop the onion and tomato. Heat the olive oil in a pan over medium heat. Once hot, add the chopped onion and sauté until tender and translucent, then set aside.
2. Whisk the egg in a bowl. Pour the egg into the hot pan, cooking as an omelet by allowing it to evenly coat the bottom of the pan. Rotate the pan as necessary to distribute the eggs evenly.
3. Place the black beans, tomato, and sautéed onion in the center of the omelet. Carefully fold the eggs over to create the omelet. Serve immediately, garnished with cilantro.