Cuban Omelet with Bell Pepper – Healthy Breakfast Choice

You shouldn’t be afraid of the flavors of fresh herbs and some spices. Here’s a Cuban omelet recipe that uses a tiny bit of cumin, garlic and cilantro to start your day with a high protein and very flavorful meal! Enjoy!

Cuban Omelet with Bell Pepper

  • 1 cup cooked black or pinquito beans, (rinsed and drained if canned)
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 3 Tbsp chopped fresh cilantro, divided
  • 4 large eggs
  • 1-1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper (optional)
  • 3 tablespoons butter, divided
  • 1 medium red or green bell pepper, cut into thin strips
  • 1-1/3 cups sliced mushrooms (about 5 ounces)
  • 1 cup (packed) coarsely grated mozzarella or Monterey Jack cheese (about 3 to 4 ounces)

Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to the skillet; stir until mushrooms are brown, about 7 or 8 minutes. Transfer the vegetables to a bowl.

In another bowl, whisk eggs, onion powder, salt, and black pepper until well blended. Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, grated cheese, and half the remaining chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide a large spatula under omelet to loosen. Fold omelet in half; turn out onto plate. Top omelet with warm bean mixture and sprinkle with remaining chopped cilantro before serving.

(Editors Note – Black beans can be higher in acid than some other beans so if you’re sensitive, try using different beans, such as: pinquitos, white pinto beans, red pinto beans, garbanzo’s, etc.)

By | 2017-07-14T18:08:02+00:00 June 30th, 2016|Breakfast|Comments Off on Cuban Omelet with Bell Pepper – Healthy Breakfast Choice

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.