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