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Spanish Omelet

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Spanish Omelet

4 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: eggs, gluten-free, Spanish Omelet, vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 servings
Calories: 392kcal


  • 1 medium bell pepper, green
  • 1/4 medium onion
  • 2 cherry tomatoes
  • 8 large egg
  • 1/8 cup water
  • 1/4 cup black beans, canned
  • 1 cup shredded Mexican cheese blend, shredded

Serve With

  • 2 cup milk
  • 2 medium orange


  • Chop pepper, onion and tomatoes.  Sauté chopped vegetables in a medium sized non-stick skillet with 1 tablespoon of water. Cook until liquid boils off.
  • Combine 2 eggs and 1 Tablespoon of water.  Coat a skillet with cooking spray and turn to high. Once hot, pour eggs into skillet.  Tip skillet around until all the eggs are cooked, then flip.
  • Top half with 1/4 of the veggies, black beans, and cheese. Do this for the remaining 3 omelets.  Serve with small glass of milk, and orange wedges.
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Calories: 392kcal | Carbohydrates: 24g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 411mg | Sodium: 350mg | Fiber: 5g | Sugar: 8g

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