Get all your veggies in for the day at breakfast with this Veggie-Packed Black Bean Omelette! With this meal, you’ll get tons of plant-based and egg protein, too!
Hey- it’s Linley again. HAPPY FRIDAY!
Coming at you with another savory breakfast recipe from Fit Foodie HQ. It’s no secret that Lee is a sweet breakfast person, I am savory breakfast gal, and Emily (FFF’s third team member and brand manager) is also team savory (SCORE). Either way, it’s a great mix. Team Fit Foodie tries to get together and talk business once a week or every other week. Since we are all BIG breakfast fans and the three of us function really well in the morning, we love to schedule breakfast meetings. We make a morning out of it by meeting at some our favorite Minneapolis breakfast joints. You’ll find us at Mouse & Sadie’s, Freehouse, Hill Valley Cafe, and Whole Foods drinking lots of coffee, with an assortment of sweet and savory breakfast goodness.
It’s funny, when we do eat out I rarely order an omelette. However, when I’m at home or cooking in the Fit Foodie kitchen, omelettes are one of my go-to breakfast choices. I absolutely LOVE the challenge of making the perfect omelette. I also love that you can throw whatever veggies or protein you have in your fridge in an omelette and it usually turns out. An omelette is like a blank canvas. Your options are endless; Mediterranean, meat lovers, cheese, mushroom + swiss, a classic Denver Omelette, etc! SEE?!
Sometimes an omelette can be intimidating because of the omelette flip, so I put together the perfect omelette checklist to ease any omelette anxiety you may have!
The perfect omelette checklist:
- Prepare all your omelette fixings before you start cooking. Chop your veggies, cook your meat, prepare any spices, etc.
- Eggs:Milk ratio is 2 eggs:1 tablespoon milk. I usually stick to two eggs per person.
- Season your egg mixture before you place it in the pan.
- Making sure your egg mixture won’t stick to your pan is crucial. Heat a fry pan over medium/high heat, add your olive oil or nonstick cookie spray.
- Patience is key. When your egg mixture is cooking, take a spatula and slowly lift the omelettes edge to encourage the egg mixture not to stick.
- I like to cook my egg mixture almost completely before I add my veggies to avoid uncooked egg.
- Only add your omelette fixings to half of your omelette to make halving your omelette easier.
- Slowly flip half of your omelette using a spatula and your hands.
And BOOM. Enjoy and top it with your favorite sauce. Franks + Greek usually goes well with whatever fixings you choose.
Vegetarian Black Bean Frittata for Two
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 1
- 1 tablespoon olive oil
- 2 eggs
- 1 tablespoons almond milk
- 1/8 teaspoon garlic powder
- salt + pepper to taste
- 1 tablespoon cheese
- 2 tablespoons black beans
- 2 tablespoons red pepper, diced
- 1/4 cup arugula
- *top with Franks + Greek
- Heat a small/medium sized fry pan over medium/high eat. Add olive oil.
- Next, beat two eggs and milk in a small bowl. Add garlic and salt and pepper to taste.
- When pan is hot, add egg mixture, and turn heat down to medium. Add cheese.
- Cover pan and let egg mixture cook. Frequently, take a spatula and separate the edge of the omelette from the fry pan to make sure the omelette isn’t sticking to the pan.
- When egg mixture is almost cooked, add the rest of the ingredients to half of the omelette, and use your spatula to flip the empty half of the omelette onto the veggies.
- Let cook for 2-3 more minutes and remove from heat.
- Top with Fit Foodie Secret Sauce (greek + franks).
Serve with greek + Franks Red Hot
- Serving Size: 1
- Calories: 330
- Sugar: 1
- Fat: 26
- Carbohydrates: 8
- Fiber: 3
- Protein: 17