The Desperado Omelet
1/4 cup black beans, cooked, seasoned with salt, pepper, light cumin
1/2 ripe avocado, mashed with 1/4 t. lemon juice
1/2 tomato, diced and sautéed
2 T. green onions, diced and sautéed
4 T. salsa
1/4 cup mozzarella cheese
1/4 cup sour cream
Cook black beans. Add salt, pepper and light cumin to taste.
Cut avocado and scoop out into a small bowl. Mash with lemon juice. Dice tomatoes and green onions and sauté in small pan; add cooked black beans and keep warm.
In a bowl, whisk eggs together. Grease 10-inch omelet pan or nonstick skillet. Have all other ingredients ready to assemble quickly after the eggs are cooked. Pour eggs into pan and cook slowly over medium heat; with a spatula, push eggs to the center of the pan. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. This is an open omelet, so do not fold over. When almost all the loose egg is cooked, flip the eggs over and cook on low for 30 seconds longer. Lay the cooked eggs flat on a plate. Spread the avocado first, then add the tomatoes, green onions and black beans mixture. Sprinkle with mozzarella cheese. Top with salsa and sour cream. Serve with cheese grits and toast.