Ham Veggie Black Bean Omelettata
I will inform you again what an "Omelettata" is if you forgot what my Veggie Omlettata said about it. An "Omelettata" is a cross between an omelet and a frittata, and it is specifically for the omelet-flipping-challenged ...like moi. I was always too scared to try and flip an omelet because I didn't want to make a disasterous eggy mess and waste food accidentally. On the other hand, frittatas take forever to cook in the oven. Therefore, an omelettata is a mixture of the two! A quick single serving frittata + an omelet becomes an "Omelettata!" Voila.
The famous omelettata secret trick: Instead of doing any flipping, just turn on your oven broiler to low or high to preheat while you're cooking the bottom of your omelet on the stove, then place the entire pan into the oven for a couple of minutes, and take it out when the top is fully cooked and there's no liquidy eggs in site. Easy peasy lemon squeezy. This is my favorite way to do eggs at the moment.
- 1 egg + about 1/2 cup liquid egg whites (or another egg or two), whisked
- Cooking spray for pan
- 2 slices deli ham, chopped
- 1 thin slice onion, chopped
- About 1/6 green pepper, chopped
- Handful spinach
- A few tablespoons black beans
- Salt/Pepper or other seasoning salt
- Hot sauce (optional)
- Chop all the veggies and ham. Preheat the oven broiler.
- Spray a nonstick pan with cooking spray. Over medium heat, sauté onions and green pepper for a couple minutes. Add in ham and black beans. Sauté for about 1-2 minutes. Add in spinach until wilted.
- Pour in the whisked eggs + whites and let sit to cook the bottom for a few minutes. Once cooked, place the whole pan under the broiler in the oven to cook the top. Cook for about 2 minutes, keep an eye on it so it doesn't burn.
- Slide the Omelettata onto a plate, top with salt/pepper or seasoning salt and guacamole.
- Dig in!