Black Bean Hummus Omelet
Ingredients
- 1 tsp coconut oil
- 2 large pasture-raised eggs
- 1 T chopped cilantro
- Salt and pepper to taste
- 2 T Lantana® Black Bean Hummus
- 5 slices avocado
- ¼ C pico de gallo
- ¼ C shredded jack cheese
Directions
- In a small bowl, combine the eggs, chopped cilantro, salt and pepper and whisk together until slightly frothy.
- Heat a medium-sized nonstick skillet over medium-high heat.
- Add coconut oil.
- Once coconut oil has melted, add the eggs to the pan. As the edges begin to set, use a spatula to push them toward the middle of the pan and turn the pan so that the remaining liquid seeps out toward the edges.
- When the eggs are nearly set, drop small amounts of the hummus in a line down the center of the omelet, then spread it out gently with the back of a spoon.
- Put the avocado and pico de gallo on top of the hummus and then sprinkle with the cheese.
- Once the cheese begins to melt, use a spatula to fold both sides of the omelet inward and over the filling.
- Slide finished omelet out of the pan, onto a plate and sprinkle with more cilantro, pico de gallo and jack cheese.
Serves 1
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PHONE
844.907.7626
customerservice@lantanafoods.com
MAILING ADDRESS
P.O. Box 40639
Austin, TX 78704
HUMMUS HEADQUARTERS
907 South Congress Ave
Austin, TX 78704
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The striped lid design is a registered trademark of Lantana Foods. Copyright © 2018, Lantana Foods. All rights reserved.