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Black Bean Omelette Recipe

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This Black Bean Omelette recipe is a hearty high protein breakfast with eggs, legumes, and vegetables – a great breakfast recipe with beans!  Top with your favorite salsa, fresh slices of avocado, or sour cream for a complete (and completely delicious) meal.
 
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I’m all about normalizing eating beans for breakfast, and this spicy black bean omelette is a great way to get some great protein in your diet, first thing in the morning. It has huevos rancheros vibes, but without the tortilla. I added fresh tomato, arugula, and my favorite tomatillo salsa verde.
 
I love omelets on the weekends because they are the perfect lazy morning meal. Scramble the eggs, cook the eggs, fold in the toppings, and you have a hearty breakfast ready in like 15 minutes. I usually have a loaf of my 4 ingredient no knead bread hanging around the kitchen too. It’s great for scooping up any leftover bits of egg and salsa.  
 

This Black Bean Omelette Recipe Is:

  • Bright
  • Fresh
  • Spicy
  • Satisfying
  • Versatile – Add Your Favorite Toppings
  • High Protein, Vegetarian, & Gluten Free
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What’s In This Spicy Omelette with Black Beans Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Eggs, Bell Peppers, Tomatoes, Arugula 
  • Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish.  I only use low or no sodium beans in my recipes.  You can always add salt in, but it’s impossible to take out.
  • Chili Powder: for a really nice flavor in this soup- the chili powder isn’t spicy but will give you a rich and bright flavor.
  • Salsa or Salsa Verde: we used a homemade tomatillo salsa.
  • Milk – I used unsweetened Almond Milk for my version of this recipe.
  • Paprika – for a hint of spice and great flavor!
  • Salt and pepper to taste 

How Do I Make a Black Bean Omelet?

  1. Heat the Beans: in a small saucepan, add the drained and rinsed black beans, bell pepper, salsa, and chili powder. Mix well and simmer over very low heat.
  2. Make the Eggs: crack eggs in a bowl and whisk with milk and paprika until well combined. Pour egg mixture into a non-stick pan, and heat over low heat. Cook for 6 to 7 minutes until the egg begins to firm and brown around the edges of the pan. Flip with a spatula and cook 2 to 3 minutes on the opposite side.
  3. Build your Omelette: divide the eggs into 2 portions. To each, top with black bean mixture and fold the egg mixture over. Add arugula and fresh tomatoes to each omelette, and salt and pepper to taste.  Enjoy!

 

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More Hearty Vegetarian Breakfast Recipes You’ll Love!

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Apple Pie Waffles Recipe (Vegan, Gluten Free, Low Sugar)

Hash Brown Eggs Benedict Recipe (Vegetarian, Gluten Free)

Arugula Frittata with Zucchini & Caramelized Onions (Vegetarian, Gluten Free)

Sheet Pan Egg and Hash Brown Bake Recipe (Vegetarian, Gluten Free)

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black bean omelette recipe vegetarian gluten free hearty breakfasts with beans eat legumes for breakfast brunch recipes low sodium high protein

Black Bean Omelette

This Black Bean Omelette recipe is a hearty high protein breakfast with eggs, legumes, and vegetables – a great breakfast recipe with beans!  Top with your favorite salsa, fresh slices of avocado, or sour cream for a complete (and completely delicious) meal.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American, French, Mexican
Servings 2 omelettes
Calories 175 kcal

Ingredients
  

  • 1 14-ounce can black beans drained and rinsed
  • 1 teaspoon chili powder
  • 2 tablespoons salsa plus more for garnish
  • 1 cup bell peppers chopped
  • 4 eggs
  • 1/2 cup plain unsweetened almond milk or milk of choice
  • 1/2 teaspoon paprika
  • Sea Salt and Black Pepper
  • 1 cup arugula or greens
  • 1/2 cup cherry tomatoes chopped

Instructions
 

  • Heat the Beans: in a small saucepan, add the drained and rinsed black beans, bell pepper, salsa, and chili powder. Mix well and simmer over very low heat.
  • Make the Eggs: crack eggs in a bowl and whisk with milk and paprika until well combined. Pour egg mixture into a non-stick pan, and heat over low heat. Cook for 6 to 7 minutes until the egg begins to firm and brown around the edges of the pan. Flip with a spatula and cook 2 to 3 minutes on the opposite side.
  • Build your Omelette: divide the eggs into 2 portions. To each, top with black bean mixture and fold the egg mixture over. Add arugula and fresh tomatoes to each omelette, salsa for garnish, and salt and pepper to taste.  Enjoy!

Nutrition

Calories: 175kcalCarbohydrates: 9gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 327mgSodium: 345mgPotassium: 466mgFiber: 3gSugar: 5gVitamin A: 3639IUVitamin C: 107mgCalcium: 158mgIron: 3mg
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