A wonderful brunch presentation or perfect option for a meat free dinner. You can prepare the bean filling and use as a filling for an omelet as well.
Bean filling 6 eggs
2 T olive oil ½ t sea salt
1.4 cup scallions, chopped
1 t garlic, minced ¼ cup shredded organic cheddar cheese
1/8 t cayenne pepper
½ cup tomato chopped Avocado Salsa Verde (recipe follows)
1 cup black beans, cooked
1 T cilantro minced
½ t cumin
Preheat oven to 350 degrees. Spray cast iron pan with oil.
In a cast iron skillet add oil, sauté scallions, garlic and cayenne for 1 minute. Add tomato and beans and cook until liquid evaporates. Add cilantro and cumin, mix well and set aside. In a bowl whisk eggs and add salt. Add eggs to bean mixture and spread evenly through pan. Place in oven and bake for 20-25 minutes or until cooked through. Sprinkle with cheese and cook until cheese melts. Top with Salsa Verde.
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