Black Bean and Green Onion Omelet
This morning I was looking in my refrigerator saying “who wants me to cook them today”, yes I talk to my food, I bet you do too. So what jumps at me, leftover black beans, green onions, and eggs. See what happens when you talk to your food, you get great answers.
3 large eggs or 4 medium
¼ cup cooked black beans
1 Green onion, chopped
Paprika, just a sprinkle on top of the eggs when first put in the pan
1 tsp. Parmesan cheese, grated
Heat the olive oil in a medium skillet over medium heat. Place the black beans and green onion in the pan and cook for one minute.
Mix the eggs using a fork or whisk.
Add the eggs to the skillet, season with pepper and paprika and cook on one side until the eggs are no longer runny.
Sprinkle a tsp. of Parmesan on top to the eggs, fold over and cook for 30 seconds. To serve, slice in half, serves two.
Avocado and Cheese Omelet
Avocado is fantastic plain, in guacamole and heated as part of a dish like my chicken avocado. The avocado takes on rich creamy warm flavors and is just fantastic. The only problem with the avocado is its shelf life. If you don’t use them fast they will turn on you and you end up throwing them away. I faced just this problem this week with three avocados that had been sitting on my counter patiently waiting for me to use them in a special way in a recipe. Well, I forgot they were there and when I did finally notice them, they were ripe and needed to get used now. So I tried an experiment and put the three of them in the refrigerator and to my surprise and happiness they were just perfect after spending three days chilling. So today they take front stage in this recipe.
4 Eggs, beaten
1 tsp. Olive oil
1 Avocado, sliced
¼ Red pepper, sliced
1/8 Red onion, sliced
1 oz. Shredded cheese
Ground black pepper to taste
Heat the olive oil in a medium skillet over medium heat and add the onion and red pepper, cook for about 1 minute. Add the egg mixture, season with the pepper and cook until the eggs are slightly runny. Add the avocado and cook for another minute before adding the cheese. Flip on side of the egg onto the other and cook until the cheese melts, turning once in the process.
Start your day off right or have this easy dish for dinner. Once the juice is sauteed out of the tomatoes you get this marvelous flavor that goes fantastic with the eggs.
4 Eggs, beaten
1 Roma tomato, chopped
¼ Yellow onion, chopped
Salt and pepper
1 tbsp. Olive or coconut oil
1 tbsp. Herbs, dried, your favorite
2 oz. Cheese, shredded
2 tbsp. Chives, chopped
Heat oil over medium heat, add onions and tomatoes, season with salt and pepper. Stir often cooking until the liquid evaporates. Add beaten eggs, season with herbs. Stir until the eggs are still slightly runny and add cheese. Stir to combine and melt. Serve with chives on top.