Black Bean Chili Omelette

Black Bean Chili Omelette

By the end of the week I was getting near the end of my second batch of the Mexican baked eggs and I was just itching to experiment. All week I had been baking the black bean and tomato sauce, effectively a simple black bean chili, with eggs on top and I had been thinking that it would also be nice to reverse it and cook it with the eggs on the bottom, a black bean chili omelette. I kept things nice and simple and went with a two egg omelet as it fits perfectly in my pan and I topped it with some of the black bean chili along with cheese. (I always like making my omelettes open-faced as that allows for more filling to be placed on top!) Some tricks to help ensure that the cheese on top melts is to bring it up to room temperature and to warm up the black bean chili before adding it to the omelette. I served these tasty black bean chili omelettes garnished with some fresh chopped cilantro and with a side of sliced avocados for a perfectly satisfying breakfast! (I imagine that pretty much any leftover vegetarian chili would also work well in a omelet like this.)

Black Bean Chili Omelette

Black Bean Chili Omelette

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

An omelette topped with a simple black bean chili and plenty of ooey gooey melted cheese.

  • 2 eggs, lightly beaten
  • 1/4 cup black bean chili, warm
  • 1/4 cup cheddar cheese, room temperature, grated
  • 1/4 cup monterey jack cheese, room temperature, grated
  • 1 teaspoon cilantro, chopped
  1. Heat the pan over medium heat.
  2. Turn the heat down one notch and pour in the eggs.
  3. When the eggs just starts to set, after about a minute, sprinkle the over the eggs followed by the cheese on top.
  4. Cook until the eggs are just about set fold and the cheese in nice and melted, about a minute or two.


Mélange said...

Simple delight Kevin.

Kate said...

I would love this! An omelette is my favorite breakfast dish!

Joanne said...

Wow! I've never seen beans IN an omelette before, but why not?

Wendy said...

This and those Mexican baked eggs below are making me drool.

Cara said...

what a great use for leftover chili! lately I feel like there isn't a thing that doesn't go with eggs :)

Chiara "Kika" Assi said...

That looks really yummy. I'm in the mood for Mexican now...

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Pam said...

This looks like the perfect omelette. It has everything I adore: eggs, cheese, black beans, and cilantro. I would eat this every day if I could.

aBroad said...

Oh Kevin !
You just gave me tonights dinner recipe !
Thanks ...

Gloria said...

That photo is a work of art, especially with the avocado. I would enjoy this even as a light supper, paired with a simple green salad with a citrus or berry vinaigrette.

Nikki @Pennies on a Platter said...

This looks like something I should make to fit into the Southern California culture here. I'm slowing collecting more recipes in this genre since moving here a year ago. This omelette looks incredible!

~Bee said...

Everything you touch turns to gourmet! At least this one looks like something I could recreate, hehe. I seriously oogle over all your amazing dishes here!

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anniebakes said...

This is right up my alley, any time of the day (or night) Anne

Dee said...

Wow! That omelette looks amazing. I would never have thought to combine some of those ingredients. Good job. I'll definitely visit your blog again.

South Valley Girl said...

Another way to make sure the cheese on top melts is to run it under a pre-heated broiler for a minute or two just before serving it. It makes the omelette puff up nicely, too. Learned this in a restaurant where I used to work.

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