Giant Southwestern Omelet

A hearty vegetarian omelet for two, although it's more like 3 big servings. I left out the mushrooms, so I put in a whole red pepper and an onion. I couldn't find tomatillo salsa so I used whatever salsa I had in stock. Travis said that eating the leftovers for breakfast was ok, except it was a little too peppery for morning. I liked adding the leftover bean and salsa mixture over my salad.

Bon Appetit, February 2007

Prep: 25 mins

Total: 25 mins

2 Servings

1 15 to 15 1/2 oz can black beans, rinsed, drained

3/4 cup purchased tomatillo salsa

4 large eggs

2 green onions, chopped

1/4 tsp salt

1/4 tsp ground black pepper

3 tbsp butter, divided

1/2 red bell pepper, cut into strips

2 cups sliced mushrooms (about 5 oz)

1 cup (packed) coarsely grated Monterey Jack cheese (about 4 oz)

3 tsp chopped fresh cilantro

Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.

Whisk eggs, green onions, salt, and ground black pepper in medium bowl to blend. Melt 2 tbsp butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes. Transfer vegetables to bowl.

Melt remaining 1 tbsp butter in same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, Jack cheese, and 1 tbsp chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide large spatula under omelet to loosen. Fold omelet in half; turn out onto platter. Top omelet with bean and salsa mixture. Sprinkle with remaining 2 tbsp chopped cilantro and serve.