I had some hot salsa left over from my visit to Zona Fresca and I wanted something a bit different for breakfast this morning, so I started scouting out ingredients. I had an avocado that was getting a bit ripe and you can never quite tell when its going to rot out on you, so I figured I'd better eat it. I always have black beans and I had a tomato ripening on the sill that was just to the point where it was crying out for someone to eat it. I also had 1/2 strip, yes, that's right, 1/2 strip of Applegate Sunday Bacon that would never get eaten with eggs.
Not to be accused of eating healthy, I decided to cook the whole thing in the bacon grease. 1/2 slice of bacon isn't too crazy, and its darn good. I cooked up the bacon in a pot until it was crispy and most of the fat had cooked off, and I threw in the garlic and black beans, stirring occasionally until the garlic was just turning brown. Then I dropped in the tomatoes, the salsa and a bit of salt.
Meanwhile I heated up a 10" skillet with a bit of cooking spray and let it get hot. I poured enough EggStirs (you could use real eggs or egg beaters of course), beat it with a little water and then dumped it into the skillet. I then covered the skillet.
While the eggs were setting, I cut up a small piece of Manchego cheese. Ok, so not everyone has Manchego cheese and its real expensive, but you can get it at Publix. You could also use Monterey Jack or some other Mexican cheese. By now the tomatoes were breaking down with the beans into practically a paste and the eggs were cooked on one side. Covering the skillet causes the steam to be trapped and to cook the eggs on top enough so you can flip it. The eggs will bubble up (like a bubble in a pizza); using a spatula I flipped over the eggs. The nifty scorching of the omelet is due to the bubbles; it makes the omelet look nice. I spooned the black bean/tomato mixture into the eggs, placed the avocado slices neatly across, and then put a small square of Manchego on each slice of avocado. The cover goes back on until the cheese is melted.
When the cheese is melted, just fold the omelet and slide it into a plate. It was crazy good; and pretty healthy. I'd rather have the bit of bacon fat than using whole eggs in this recipe; you really can't tell the difference.