8 oz pork sausage
2 c. salsa
1 can black beans, drained and rinsed
1/4 c. chopped cilantro
12 eggs, divided
4 T. sour cream, divided
4 T. unsalted butter, divided
Salt and pepper to taste
1 c. pepper jack cheese divided
Cook sausage in skillet; transfer to plate and set aside.
Heat salsa in pan over md. heat until warm. Stir in beans and cilantro.
Whisk together 3 eggs and 1T. sour cream for the first omelet. Melt 1T. butterin skillet over med.high heat until bubbling. Pour egg mixture into skillet and season with salt and pepper. Immediately begin gently shaking the skillet back and forth while making small, quick stirring motions. Reduce heat to low when eggs are moist but no longer run.
Add cooked sausage and cheese in a line perpendicular to skillet handle. Fold 1/3 of omelet over filling then slike exposed third of omelet from edge of skillet onto a plate, folding omelet over. Let rest 1 min.
To serve spoon salsa mix on plate, top with omelet and garnish with sour cream and cilantro. Repeat with remaining omelets.
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