time 10 minutes

Hearty Black Bean Breakfast Omelet

475 Calories
21g Protein
25g Carbs
31g Fat


minus 1 serving plus
2 Eggs
2 tsp Olive Oil
60 grams Canned Black Beans
1 Garlic Clove (sliced)
25 grams Feta Cheese
1 medium Tomato
0.5 Avocado
1 wedge of Lime


π’π­πžπ© 𝟏: Add 300ml of water to a saucepan, place on a high heat, and bring to boil.

π’π­πžπ© 𝟐: Add the olive oil to a frying pan and, on another stove, heat over a medium temperature.

π’π­πžπ© πŸ‘: While the pans are getting ready for action, whisk the eggs in a bowl along with the garlic.

π’π­πžπ© πŸ’: Add the whisked eggs to the heated frying pan and allow them to take the form of the pan. Season with salt and pepper as they begin to cook.

π’π­πžπ© πŸ“: As the egg cooks, drain the canned black beans and add them to the now boiling saucepan to cook through, this should take about 5 minutes.

π’π­πžπ© πŸ”: Carefully monitor your now-forming omelet, ensuring that it doesn’t stick to the pan. Use a spatula to β€˜drag’ the egg away from the edges and allow the uncooked egg to fill the newly-created space.

π’π­πžπ© πŸ•: Drain the cooked black beans and set aside. Season with salt and pepper if necessary.

π’π­πžπ© πŸ–: Place the omelet on a plate and pile on the black beans along with some crumbled feta cheese, then close the omelet around the beans to create a wrap.

π’π­πžπ© πŸ—: Top off with some sliced tomato and avocado, coriander, and a squeeze of lime.

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