Black Bean Open Faced Omelet Recipes

OPEN-FACED FRENCH COUNTRY OMELET

Steps:

• In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
• Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
• Spoon mixture into a bowl and keep warm.
• While bacon mixture cooks, beat eggs in a bowl until blended.
• When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
• Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
• Preheat broiler.
• Sprinkle eggs with half of cheese.
• Top with bacon mixture and sprinkle with remaining cheese.
• Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
• Sprinkle with parsley.
• Cut in wedges to serve.
• Season and garnish to taste with pepper and sour cream.

OMELETS WITH BLACK BEANS

Steps:

• Make sauce:
• Heat lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chiles, stirring, until fragrant, about 30 seconds. Add tomatoes and simmer, stirring frequently, until most of liquid is evaporated and tomatoes have broken down to form a sauce, about 15 minutes. Cool sauce, then stir in salt to taste.
• Cook first omelet:
• Whisk together 3 eggs and 1/4 teaspoon salt in a small bowl until blended. Heat 1 tablespoon lard in a 6- to 7-inch nonstick skillet over moderate heat until hot but not smoking and add eggs. As eggs set around edge of skillet, pull cooked portions toward center using a heatproof spatula, letting raw egg flow around and underneath. Repeat until eggs are partially set, about 2 minutes, then spread 1/3 cup black beans evenly over eggs. Shake skillet to loosen omelet and slide out onto a plate, then invert skillet over plate and, wearing oven mitts, hold plate against skillet and reinvert omelet into skillet. Cook 1 minute more, then with spatula lift edge of omelet opposite handle and fold it toward center. Tilt side of skillet opposite handle downward and roll omelet over itself onto a plate. Spoon some of sauce over omelet and serve. Make 3 more omelets in same manner.