Pesto, Parmesan & Black Bean Omelet!

Hey babay, hey babay, hey!

Welcome back!  I’ve been channeling Gwen Stefani for the last day or so.  At least the early version of Gwen Stefani, when she was in the band No Doubt.  I have no doubt (see what I did there?) this week’s recipe will make your mouth water: Pesto, Parmesan & Black Bean Omelet! Ya baby! Ya! (Food baby?….) So cheesy! (I can’t stop!)


I’ll try to pull myself together for the rest of this post.

Below you will find a list of the ingredients you will need to create this tasty breakfast.



3 Eggs

2 tsp. Pesto

3 tsp. Parmesan cheese

1/2 tsp. Chives

1-2 Sprigs of Dill

1 tsp. butter

3 Tbsp. Black Beans

Franks Red Hot

First, crack the three eggs open into a bowl.  Add 2 tsp. of the Parmesan cheese, 1/2 tsp. of the chives and the 2 sprigs cut up.  Whisk together with a fork.

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Next, heat up your non-stick pan on medium heat and add the butter.  Swirl the butter around until the bottom of the pan is nicely coated.  This well allow for the omelet to cook without becoming a stage 5 clinger to the pan.


Then pour the scrambled egg mixture into the pan.  Let cook for 2-3 minutes until majority of the egg liquid is cooked.


Now here is the fun part: Flip it! Don’t worry about being perfect with flipping the omelet.  I normally end up having half of it flip over and have to use the spatula to spread the rest of the omelet out. Ultimately, it should look like the below picture.


Next, while the omelet is cooking on the other side, take a knife and spread the pesto over one half of the upward facing side of the omelet.  Sprinkle the remainder of the Parmesan cheese and then flip the omelet over so that the two sides make a sandwich.

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I let sit for 30-60 seconds to allow the middle pesto and cheese to heat up and melt all gooey like.  Then I move the omelet over to a plate and add the black beans and Franks.


Voila! You have breakfast!  Nothing says “start your day off the right way” like a protein packed breakfast that gives you energy and gets you ready to tackle your day!

As always, thank you so much for stopping by and cooking with my on Stark Naked.  I hope you enjoyed this recipe and hope to see you back here next Friday!

Reminder: Next Friday is Follower Friday!  This is where I feature a recipe that one of you, the followers, suggests.  Please feel free to comment below or on my Instagram account, @starknakedcooking!

Buen provecho!


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