Snowpocalypse Breakfast

2 Feb

Waking up in Chicago today was like waking up in  a real life snow globe. I was in awe of all of the snow we got. Sometimes the wind was so strong, all I could see was white. I was very happy to have the day off because the only thing that was getting me outside on a day like this was to walk Riley… and that was an experience, too!  Little dogs and snow drifts over a foot tall don’t go well together.

Luckily work let us out early on Tuesday, so I was able to run to the store and get some grub to make some Snowpocalypse meals. I had promised Jim a black bean omelet on Sunday, but silly me, I only had kidney beans in my fridge. DOH! But how quickly I redeemed myself on this snowy morning since I was prepared… before Jim could even turn on SportsCenter, I had my black beans in the blender to make my own spin on refried beans. Once the beans were done, this omelet was on my plate in about 5 minutes. I can see myself making this any day of the week since it came together so easily.

It's like an egg burrito!

Black Bean & Avocado Omelet


1 14-ounce can black beans,rinsed &  drained
Juice of 1 lime
1/4 teaspoon cumin
Hot sauce, such as Cholula or Tabasco
Nonstick cooking spray
8 eggs
Salt and black pepper to taste
1/2 cup feta cheese, plus more for garnish

Diced or sliced avocado


  1. Pulse the black beans, lime juice, cumin and a few shakes of hot sauce in a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.
  2. Coat a small nonstick pan with nonstick cooking spray over medium heat. Crack two eggs into a bowl and beat with a bit of salt and pepper. Add the eggs to the pan, then use a spatula to stir and then lift the cooked egg on the bottom to allow raw egg to slide under. When the eggs have all but set, spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet. Use the spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, using the spatula to flip it over at the last second to form one fully rolled omelet.
  3. Repeat with the remaining ingredients to make up to four omelets. Garnish with pico de gallo, diced or sliced avocado if you like, and a bit more crumbled feta.

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