Last night I made a salsa to serve with tortilla chips. The salsa was made with beans and corn. Since I did not want to waste any of it, and always eat scrambled egg whites on week-ends, I thought I could marry the two this morning for my breakfast;-) So here it is… It was so so yummy….
Salsa ingredients ( this recipe yields a lot of salsa, but it will keep a while in your fridge, and you can serve it in various ways… over fish.. in pasta..)
1 can of black bean , 1 can of black eye peas or pinto beans, 1 can of white corn, 1 can of yellow corn, 1 red bell pepper diced very thinly, 1 purple onion diced very thinly, 2 firm Roma tomatoes diced thinly, 8 tbsp of apple cider vinegar, 4 tbsp of olive oil, 2 Tbsp of sugar, 1/16 tsp of cayenne pepper, 1/8 tsp of salt, 3 tbsp of fresh cilantro chopped thinly, 2 tbsp of fresh basil chopped thinly.
First drain the liquid of all the cans, then pour the content in a large bowl. Add all the other ingredients and mix well. Let it rest for at least 4 hours.
Break the eggs and separate the egg whites from the yolks. Dispose of the egg yolks if you are not going to use them in another recipe ( they do not last). Place the egg whites in a small bowl. Add the parmesan and a pinch of pepper, and mix well. In a small frying pan, melt 1 tsp of butter and when the butter is sizzling, throw in the egg whites mixture.With the spatula, stir lightly by pushing the eggs to the outer side of the frying pan. When the egg whites are becoming white but not too dry, turn the heat off and fold your omelet 1/3 over 1/3 and again 1/3.
To serve, place the omelet on a plate, spoon the salsa over it and devour;-) YUMMY!!!!! and so healthy!!!
Bon Appetit and Happy Cooking!!!