Black Bean Open Faced Omelet

Begin by heating oil in an 8-9″ skillet over low heat. (Pam’s recipe calls for a nonstick pan, but I used an iron skillet).

While the pan is heating, beat the egg, egg whites, chili powder, salt and pepper together.

Warm up the beans in a microwave safe dish for 30-45 seconds.

When ready to cook, increase temperature for skillet to medium–high. When pan is ready (Pam says you will see “wisps of smoke”), make sure the bottom of pan is completely coated with the oil. Next, pour in the beaten egg mixture to evenly coat the pan. Gently pull the edge of the eggs that have set away from the side of the pan with a plastic spatula, and tilt the pan allowing the uncooked egg to flood the bottom of the pan. Continue the tilt and flood process until top of omelet is wet, but not runny.

Top the omelet with the warmed black beans, cheese and cilantro, turn heat to low, then cover and cook for about two minutes or until cheese melts.