Cook This, Not That! 350-Calorie Meals Pg. 32
Serves 4
330 Calories per serving
1 Can | (14-16- oz) Black Beans, drained |
| Juice of 1 Lime |
¼ tsp | Cumin |
| Hot Sauce |
8 | Eggs |
| Salt & Black Pepper to Taste |
½ Cup | Feta Cheese, plus more for serving |
| Pico de Gallo or bottled Salsa |
| Sliced Avocado (optional) |
- Pulse the black beans, Lime juice, cumin & a few shakes of hot sauce in a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.
- Coat a small nonstick pan with nonstick cooking spray or a bit of butter or olive oil & heat over medium heat. Crack two eggs into a bowl & beat with a bit of salt & pepper. Add the eggs to the pan, then use a spatula to stir & then lift the cooked egg on the bottom to allow raw egg to slide under. When the eggs have all but set, spoon a quarter of the black bean mixture & 2 Tbsp feta down the middle of the omelet. Use the spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, usijng the spatula flip it over at the last second to form one fully rolled omelet.
- Repeat with the remaining ingredients to make four omelets. Garnish with Pico de Gallo, avocado slices if you like & a bit more crumbled feta.
