Salsa, Black Bean and Avocado Omelette for Two


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Preparation Time: 15 minutes
Cooking Time: 8 minutes
Servings: 2
Calories: 283 per serving
Percent from Fat: 48%
Cusine: Mexican
Course: Breakfast, Lunch, Dinner
Food as MedicineSM Ingredient: Salsa

Food as MedicineSM Tip

Use cooked, bottled salsa instead of fresh, because tomatoes that have been heated make their heart-healthy lycopene four times easier for the body to absorb. Lycopene also helps prevent prostate cancer. Zesty chilies contain capsaicin which boosts your metabolism and helps the body burn more calories, even while sleeping!

Culinary Taste Tip

Fresh eggs always taste best. Older eggs slosh around in their shells. So give one a gentle shake against your ear and choose the carton with eggs that don't slosh.

Culinary Technique Tip

Don't be afraid to make an omelette at home. It's really quite simple, and you do not need to buy a special pan. Use a flat round pan with a slight edge. Make sure to coat the pan lightly with olive oil after heating it to prevent sticking. Once the center of the omelette has cooked about three minutes and is somewhat set, use a heat-resistant spatula to loosen it all around the edge and carefully fold over. Voila!


1 teaspoon extra virgin olive oil
2/3 cup jalapeno cilantro salsa, such as Frontera brand, divided
2 large omega 3 eggs
2 large omega 3 egg whites
½ cup rinsed and drained canned black beans
½ ripe avocado, peeled, seeded, diced
¼ cup crumbled queso fresco cheese
¼ cup sliced green onion
2 tablespoons chopped epazote


Heat oil in a 10-inch nonstick skillet over medium heat until hot. Add 1/3 cup of the salsa to the oil; simmer 1 minute or until thickened. Beat eggs and egg whites until well blended; stir into salsa mixture. Cook 1 to 2 minutes or until eggs begin to set. Gently lift edges of omelet with a large spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking 1 to 2 minutes or until center is almost set (top of eggs will be wet).

Combine beans, avocado, cheese and green onion; spread down center of omelette. Use spatula to fold omelette in half over filling; cook 1 to 2 minutes or until filling is hot and eggs are set in center. Cut in half; transfer to two serving plates and garnish with epazote and remaining 1/3 cup salsa.


Farmer's cheese or queso anejo cheese may replace the queso fresco cheese and flat leaf parsley or cilantro may replace the epazote.

Nutritional Analysis

Total fat (g): 15.18. Fat calories (kc): 135.65. Cholesterol (mg): 224.97. Trans fatty acids (g): 0. Saturated fat (g): 4.29. Polyunsaturated fat (g): 1.2. Monounsaturated fat (g): 6.11. Fiber (g): 6.28. Carbohydrates (g): 19.53. Sugars (g): 2.32. Protein (g): 17.85. Sodium (mg): 350.21. Calcium (mg) 128.66.

Comments on Salsa, Black Bean and Avocado Omelette for Two

From: Virginiat

This recipe is delicious!! I wasn't able to find the queso fresco so I used a lowfat pepperjack cheese instead. Very tasty and plenty of food for two.

From: luda

Title says for 2, yet servings says 4. Is the nutritional information for 2 or for 4 servings?

From: laferretc

Please include the picture in the print version of the recipe, so I don't have to copy and paste it. I find it much more appealing and informative to have the food picture. I've also seen a recipe website that asks the users if they want to print the picture.

Thanks, Christine

From: wanda543

This looks very good and filling. Will it hold up well if I want to cook one day and save a serving for the next?

From: reneearnold

I'm new to this website. I've never seen "Fat Calories." Is that the total number of calories or do I need to add something to come up with a total?

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