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.)