Day 3 - Black Bean Omelet
Yields one serving
What you’ll need:
1/2 cup of cage free 100% egg white liquid
1/8 teaspoon of extra virgin olive oil
A pinch of sea salt and black pepper
Directions:
In a nonstick 8-inch skillet, heat the oil over medium heat. Pour the
egg whites into a small bowl
and sprinkle in the salt and pepper. Whisk for 10 seconds, add in the
egg mixture to the skillet to cover the bottom and cook the eggs for two
minutes. Using a rubber spatula, flip the egg over and cook for another
two minutes. Transfer to a plate and leave
the omelet open.
More ingredients that you’ll need:
1/4 cup of canned organic black beans from Whole Foods
1/8 teaspoon of extra virgin olive oil
1 tablespoon of diced green pepper (1/4" x 1/4 ")
1 tablespoon of diced red pepper (1/4" x 1/4")
1 teaspoon of dice onions (1/4" x1/4”)
1/8 teaspoon of ground cumin
1/8 teaspoon of fresh chopped cilantro
A pinch of sea salt and black pepper
1/4 cup of Mexican shredded cheese
Directions:
Drain black beans and rinse with cold water. In a skillet, heat the oil
over medium heat and add in
the onions. Cook until the onions are clear, add in the peppers and
cook for another two minutes. Add in the black beans. Continue to cook
for another minute and add in the cumin, cilantro and salt and pepper.
(The cheese is for the stuffing).
YES! These omelets are simply amazing and oh so good for you. Try out the recipe and let me know what you think in the comments section below. Happy breakfast beauties ♥
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