2 Eggs, beaten
1/2 c Black beans, canned, rinsed and drained
1/4 c Monterey Jack cheese, shredded
1 T Salsa
Dash ground cumin
Salt and pepper, to taste
Heat 9" cast iron skillet over medium heat. Spray lightly with non-stick cooking spray. Add salt and pepper to eggs and pour into heated skillet. Using a spatula, gently scrape half the cooked egg to the center of the skillet and tilt the skillet away from the egg to allow raw egg to re-coat the skillet. Repeat until no longer able to move any raw egg to the side.
Sprinkle beans and cheese over the center of eggs and spread with salsa. Add cumin and fold eggs in half over filling. Cover skillet with dinner plate and remove from heat. Let stand 2 minutes. Place omelette on plate and serve. Serves 1.
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