Waking up in Chicago today was like waking up in a real life snow globe. I was in awe of all of the snow we got. Sometimes the wind was so strong, all I could see was white. I was very happy to have the day off because the only thing that was getting me outside on a day like this was to walk Riley… and that was an experience, too! Little dogs and snow drifts over a foot tall don’t go well together.
Luckily work let us out early on Tuesday, so I was able to run to the store and get some grub to make some Snowpocalypse meals. I had promised Jim a black bean omelet on Sunday, but silly me, I only had kidney beans in my fridge. DOH! But how quickly I redeemed myself on this snowy morning since I was prepared… before Jim could even turn on SportsCenter, I had my black beans in the blender to make my own spin on refried beans. Once the beans were done, this omelet was on my plate in about 5 minutes. I can see myself making this any day of the week since it came together so easily.
Black Bean & Avocado Omelet
1 14-ounce can black beans,rinsed & drained
Juice of 1 lime
1/4 teaspoon cumin
Hot sauce, such as Cholula or Tabasco
Nonstick cooking spray
Salt and black pepper to taste
1/2 cup feta cheese, plus more for garnish
Diced or sliced avocado
- Pulse the black beans, lime juice, cumin and 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 over medium heat. Crack two eggs into a bowl and beat with a bit of salt and pepper. Add the eggs to the pan, then use a spatula to stir and 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 and 2 tablespoons 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, using the spatula to flip it over at the last second to form one fully rolled omelet.
- Repeat with the remaining ingredients to make up to four omelets. Garnish with pico de gallo, diced or sliced avocado if you like, and a bit more crumbled feta.