| 11 | 15 | 314 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 tsp | Extra virgin olive oil |
| 4 medium | Egg (or Vegan Egg Substitute) |
| 2 tbsp | Almond milk, unsweetened (or alternate dairy-free or lactose-free milk of choice) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
| 1/2 medium pepper(s) | Red bell pepper (diced) |
| 1/2 medium pepper(s) | Yellow bell pepper (diced) |
| 1/4 cup | Frozen yellow corn kernels |
| 1/2 can (15oz) | Black beans, canned (drained) |
| 2 stalk(s) | Green onion (diced) |
| 1/2 jar (16 oz) | Jalapeno peppers, sliced, canned (Optional for spicy kick) |
1. Heat olive oil in a non-stick skillet over medium heat.
2. Meanwhile, crack eggs into a bowl and add almond milk, salt and pepper. Using a whisk or a hand mixer, beat as much air into the eggs as you can.
3. Pour 1/2 the egg mixture into a skillet (do not stir) and cook until the underside is firm and the omelet slides around easily. Using a spatula, gently flip over.
4. Top with veggies. Continue to cook the omelet until there is no uncooked egg left. Fold in half and serve immediately.
5. Repeat for the second omelet.
Optional: top with guacamole or salsa.
| Meat Alternative | 1.6 |
| Vegetables | 2.1 |
