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
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.
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