Pinto Bean Burrito Omelete

makes 2 omelets

Ingredients

4 eggs

1 small garlic clove, grated on microplane

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter, divided

3/4 cup of pinto beans

1/2 cup of cheddar cheese, shredded, divided

4 tbsp salsa, divided

1 avocado, diced, divided

cilantro for garnish

Directions

In a medium size bowl, whisk the eggs. Add in garlic, salt and pepper. Whisk until combined.

Heat a medium skillet on medium high. Once hot, add 1 tbsp of butter. Once butter is melted, pour in half of the egg mixture. Cook for about 4-5 minutes, rocking the skillet to move any uncooked egg to the side. Once the corners are cooked (the middle will be a little soft yet), using a spatula, flip the omelet.

Once flipped, add in a layer of cheese and a layer of beans. Cook an additional minute or until the cheese starts to melt. Remove from heat, and add salsa. Fold each side in. Top with avocado and cilantro.