Breakfast & Brunch
Quick Pepper Jack & Black Bean Omelet
Prep Time: 10 min | Cook Time: 6 min | Servings: 2 | Calories: 404
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Prep Time
10 min
Cook Time
6 min
Servings
2
Calories
404
Your morning routine just got easier with this speedy recipe for a tasty omelet on the table in minutes flat! It uses chopped chives, pimientos, canned black beans and Sargento® Shredded Pepper Jack Cheese between a layer of fluffy eggs.
Ingredients
- 3/4 cup (3 oz.) Sargento® Shredded Pepper Jack Cheese, divided
- 1/2 cup rinsed and drained canned black beans
- 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped drained roasted red pepper
- 2 Tbsp. chopped chives or green onion
- 1 Tbsp. butter
- 4 eggs
- 1/8 tsp. salt
- 1/8 tsp. pepper
Directions
- Combine 1/2 cup cheese, black beans, pimiento and chives; set aside.
- Melt butter in a large non-stick skillet over medium heat. Beat eggs, salt and pepper together in a medium bowl; pour into skillet. Cook 2 minutes or until eggs begin to set on bottom. Lift edges of omelet with spatula to allow uncooked portion eggs to flow to edges and begin to set.
- Spoon cheese mixture over egg mixture. Fold half of omelet over filling; sprinkle remaining cheese over omelet. Cook on low heat 3 minutes or until eggs are set in center and cheese is melted. Divide omelet in half.
