This omelet is fast, easy, and delicious! Filled with the warm flavors of taco seasoning and the richness of black beans and sauteed peppers - it’s like a taco became an omelet! Below are some pointers and optional swaps for this fiesta on a plate.

Veggies - we’ve elected for a mix of bell peppers as our veggies, but you can use any vegetables that you like here, really! Mushrooms would give a meaty texture while green onions and chopped tomatoes would add a brightness. This recipe is a good one for using whatever’s on hand and fixing to expire in a couple days! 

For our beans, we’ve got plain old black beans (because if it ain’t broke, don’t fix it, right?!). But this is another place where kidney or red beans could work just as well!  Taco seasoning can be homemade, a blend of some or all of your favorite taco flavors (cumin, chili powder, coriander, paprika, cayenne pepper, etc.) or you can use store bought. When electing for a store bought brand, be sure to get one that is “low sodium” or “lower sodium”. 

Lastly - and maybe most importantly - if the idea of making an omelet is stressing you out or making you second guess even making this recipe, then just turn this one into a scramble bowl instead! You’ll follow the same instructions as below, except instead of cooking your egg into an omelet round, you’ll scramble it. Trust us, it tastes just as good as the omelet version! Go with what fits your mood today or try it both ways and tell us which one you like better!

Ingredients

• 2 eggs 
• 2 oz. frozen mixed bell peppers (or 4 oz. fresh, julienned) 
• 1 oz. green chilis 
• 1/4 C. black beans, rinsed and drained 
• 1/2 tsp. Taco seasoning 
• 2 oz. salsa or diced tomatoes 
• Optional: 2 oz. avocado, lime, hot sauce, green onions

Instructions

1. Heat a skillet over medium heat and sauté the peppers until softened. Add black beans, green chilis, and taco seasoning. Stir and let heat through for another minute. Remove from heat, put into a bowl, and cover with foil to keep warm. Clean skillet when cooled enough to handle. 
2. In a small bowl, whisk the eggs. Add the skillet back to the burner over medium low heat and spray with cooking spray. Carefully pour the eggs into the heated skillet and swirl so that the egg is covering the bottom of the skillet entirely and mostly evenly. Once eggs begin to cook and set, add the peppers and bean mixture to half of the omelet. Fold the empty half over, reduce heat to low, and keep cooking until warm, about 1 minute. 
3.  Gently slide the omelet onto a plate and top with the salsa or diced tomatoes. Add any optional and additional toppings you like such as avocado, lime, hot sauce, and/or green onions.

Makes 1 Serving | Serving Size: entire recipe | One Serving Replaces: 1 protein, 1 vegetable, 1 carbohydrate (note: if using avocado, then this also replaces 1 healthy fat)