Black Bean Roasted Sweet Potato Egg White Omelet with Kale

ALL YOU NEED:

• 1 Can Organic Black Beans
• 1 Cup Egg Whites (I use "All Whites 100% Liquid Egg Whites" from Target)
• Handful of Kale
• 1 Medium Sweet Potato
• Avocado (Optional)

Slice sweet potato into small cubes and coat with olive oil or coconut oil and preferred seasonings. Bake at 425 degrees for 20 minutes and set aside.

In a small saucepan bring black beans to a soft boil and let simmer for 15 minutes. I added my seasonings here--garlic, oregano, basil, parsley. Prepare kale to your liking (I prefer mine slightly wilted).

Pour liquid egg whites in a skillet over medium heat and let cook for about 4-5 minutes. Once small bubbles form, flip and let the other side cook for 4-5 minutes. I'm not the best at making omelets so I chose not to add my fillings while the egg whites were still cooking. When finished, place open-faced omelet on plate and fill one half with sweet potatoes, kale and black beans. Fold over naked half to complete and enjoy!