Black Bean Omelet
Other
Amount to eat (1 serving)
Time to prepare: 5 mins to prep
Time to cook: 15 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0.1g
Glucose: 1.2g
Fructose: 1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 2.8g
Monounsaturated:7g
Polyunsaturated: 1.9g
Trans: 0g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 0.9g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 6.9g 28%
Net Carbs: 11
Sodium: 203.2mg 9%
Potassium: 511
Cholesterol: 208.3

Nutritional Values (g)


Calories: 234 Fat: 12g
Protein: 13g Carbs: 18g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Olive oil (Salad or cooking)
1/2 tbsp / 6.8 grams
Onions (Raw)
1 tbsp chopped / 10 grams
Egg (Whole, fresh eggs)
1 extra large / 56 grams
Canned black beans (Low sodium, drained)
1/3 cup / 86.7 grams
Roma tomatoes (Red, ripe, raw. Also called Italian or plum tomato)
1 tomato / 62 grams
Fresh cilantro (Coriander leaves, raw)
1 tbsp / 1 grams

Instructions

Step 1
Chop onion and tomato. Heat oil in a pan over medium heat. Once hot and the chopped onion and sauté until tender and translucent; set aside.
Step 2
Whisk egg in a bowl. Pour into the hot pan and cook as an omelet, allowing the mixture to evenly coat the bottom of the pan and rotating as necessary to distribute the eggs evenly. Place beans in center with tomato and onion. Carefully fold eggs over to create omelet. Serve immediately, garnished with cilantro. Enjoy!