This eye-appealing avocado, black bean and bacon omelet is a combination that’s full of different textures and flavors. It’s easy enough to cook for breakfast, but it would be ideal also for a lunch or even dinner. Most of the time when I cook an omelet for my family, they ask for cheese in it, but no one missed it in this one.
Not only is this nutrient- and protein-packed dish gluten-free, it’s also dairy-free.
The avocado and black bean filling is more like a salad around which the omelet is wrapped. It isn’t the kind of filling that cooks in the omelet. Neither is the bacon cooked in the omelet. I added it as a topper. However, if you want, you can add optional ingredients such as cheese or diced ham while cooking the eggs, although I didn’t add either of these this time.
Gluten Free Avocado, Black Bean and Bacon Omelet
- Bacon Strip, cooked and drained
- ½ Avocado, peeled and cubed
- ¼ Cup Black Beans, cooked or canned, drained (or you can use your favorite kind of beans)
- 1 Tablespoon Onion, chopped (optional)
- 1 Tablespoon Tomato, chopped (optional)
- 1 Teaspoon Oil, Olive or your favorite type
- 1 -2 Teaspoons Fresh Lime Juice (or Lemon, if you prefer)
- Garlic Salt to taste
- Black Pepper, a few shakes
- Tabasco sauce, Chili Powder, Chopped Parsley or Cilantro, optional
- Large Eggs
- 2 Tablespoons Water or Milk
- Salt and Pepper to taste
- 1 Tablespoon Oil, Butter or Dairy-free Margarine (do not use soft margarine)
- 2 – 4 Tablespoons Shredded Cheese or Diced Cooked Ham
Cook and drain the bacon. Keep warm until omelet is ready to serve.
Mix the avocado, beans and all remaining Filling ingredients together and toss lightly. Set aside until omelet is fully cooked. (This isn’t the kind of filling that cooks in the omelet.)
Over medium-low or medium, heat the oil or butter in a non-stick 8-inch skillet with a heavy bottom.
Whisk the eggs, water or milk, salt and pepper vigorously until well-beaten and lemon-colored. Pour into the heated pan and cook without stirring for a minute or so.
With a heat-resistant spatula, gently move some of the thickening egg mixture from the edges towards the center of the pan. Cook for another minute or so, adjusting the heat if there are signs of browning too fast or too slow.
With spatula, lift the edge of the cooking eggs and let any liquid egg run underneath the cooked part. You can tilt the pan for a moment to do this. Continue cooking.
As the omelet cooks it will start to look a little like a pancake, and you should be able to move it freely around in the pan. If not, loosen it gently underneath with your spatula. Be sure to adjust the heat if it is browning too fast.
When it has mostly cooked — enough that it has set but is not completely done — flip the omelet with your spatula or egg-turner (just like you’d turn fried eggs to make them over easy or a pancake when it’s ready to turn).
Now, if you want, you can add optional ingredients such as cheese or diced ham, although I didn’t add either of these this time (might be a great idea for another time). Sprinkle them on only one-half of the omelet, like from the 12:00 to the 6:00 part, and you can imagine the edge where you’ll fold it over later. Don’t add the avocado mixture until the eggs are completely done and ready to put on the plate.
Continue cooking until all of the egg is set (no runny parts left).
Gently move the omelet to a plate. Spread half of it with the avocado and black bean mixture and fold the omelet over.
Top with the slice of bacon and serve.
Joined in the parties here:
Miz Helen’s Country Cottage Full Plate Thursday
Katherine’s Corner Thursday Favorite Things
Vegetarian Mamma’s Gluten-Free Fridays
Rattlebridge Farm’s Foodie Friday
Home Maid Simple’s Foodie Friday
Simple Living and Eating’s Foodie Friday
Simply Sweet Home’s Friday Favorites
Sunflower Supper Club’s Weekend Potluck
You might also be interested in these healthy breakfast or breakfast for dinner ideas: