- 1 15- to 15 1/2-ounce can black beans, rinsed, drained
- 3/4 cup purchased tomatillo salsa
- 4 large eggs
- 2 green onions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons butter, divided
- 1/2 red bell pepper, cut into strips
- 2 cups sliced mushrooms (about 5 ounces)
- 1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
- 3 tablespoons chopped fresh cilantro
- Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.
- Whisk eggs, green onions, salt, and ground black pepper in medium bowl to blend. Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes. Transfer vegetables to bowl.
- Melt remaining 1 tablespoon butter in same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, Jack cheese, and 1 tablespoon chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide large spatula under omelet to loosen. Fold omelet in half; turn out onto platter. Top omelet with bean and salsa mixture. Sprinkle with remaining 2 tablespoons chopped cilantro and serve.