1 Servings 15 min Cook
1/2 Tbsp Olive Oil
1 Tbsp chopped Onions
1 Extra large Egg
1/3 Cup Canned Black Beans
1 Tomato Roma Tomatoes
1 Tbsp Fresh Cilantro
Chop onion and tomato.
Heat oil in a pan over medium heat.
Once hot and the chopped onion and sauté until tender and translucent; set aside.
Whisk egg in a bowl.
Pour into the hot pan and cook as an omelet, allowing the mixture to evenly coat the bottom of the pan and rotating as necessary to distribute the eggs evenly.
Place beans in center with tomato and onion.
Carefully fold eggs over to create omelet.
Serve immediately, garnished with cilantro.
Enjoy!
